THE  ]  IBRARY 


THE  UNIVERSITY 


OF  CAL  [FORNIA 


LOS  ANGELES 


THE 


anfc 


dock  ffiook 


Compile^  anfc 

b£  tbc  "WHomen 


OF 


Christ  Cburcb 


,  California 


1913 


DONE     IN     BROWNE     PRINT     SHOP 


"\\ e  have  here  a  siring  of  culinary  ]>carls  gathered 
from  homes  of  personal  friends  and  only  the  thread 

which  binds  them  is  our  own." 

—  Rev.  Baker  P.  Lee 


The  aim  of  this  work  is  to  present  to  the  public 
the  best  recipes  of  famous  cooks,  and  to  offer,  in  a 
condensed  form,  some  timely  suggestions  in  regard 
to  the  essentials  which  should  be  considered  in  pre- 
paring and  serving  a  formal  dinner  or  luncheon  for 
a  limited  number  of  guests. 

The  compilers  of  this  little  book  sincerely  hope 
that  the  recipes  and  other  items  of  information  con- 
tained therein  may  prove  particularly  helpful  to  the 
young  housekeeper  who.  as  the  hostess  of  tomor- 
row, may  wish  to  entertain  her  friends  in  a  gracious, 
hospitable  and  up-to-date  manner. 

To  the  many  friends  who  have  kindly  contribu- 
ted to  this  work  our  thanks  are  due.  We  are  also 
indebted  to  the  following  well-known  authorities  on 
the  subject:  "The  Boston  Cooking  School  Cook 
Hook."  by  Fannie  Merritt  Farmer;  ''The  Hostess  of 
To-Day,"  by  Linda  Hall  Lamed,  and  "Social  Cus- 
toms," by  Florence  Howe  Hall  (1()11). 


Serving  Dinner 


"There  is  an  emanation  from  the  heart  in  gen- 
uine hospitality  which  cannot  be  described,  but  is 
immediately  felt  and  puts  the  stranger  at  once  at 
his  ease."—  Washington  Irving. 

Artistic  table  appointments  are  now  within  the 
reach  of  all,  and  our  young  hostess,  after  giving 
strict  attention  to  a  few  very  important  details  in 
the  preparation  of  her  table,  may  add,  according  to 
her  taste  and  ingenuity,  many  of  the  pretty  trifles 
for  special  events  which  will  delight  the  eye  of 
her  guests,  and  give  the  required  touch  of  senti- 
ment to  the  occasion. 

The  Table 

On  a  table  of  any  desired  shape  place  either  an 
asbestos  pad,  now  in  use  for-  this  purpose,  or  an 
under  cloth  of  white  heavy  Canton  flannel.  On 
this  lay  with  great  care  a  spotless,  unwrinkled 
cover  of  linen  or  satin  damask,  of  sufficient  size 
to  allow  for  a  fall  of  at  least  eighteen  inches  from 
the  sides  of  the  table. 

The   Centerpiece 

As  artistic  simplicity  is  the  fashion  of  the 
moment,  the  centerpiece  should  not  be  too  elab- 
orate. One  of  fine,  washable  material,  daintily  em- 
broidered or  trimmed  with  lace,  is  most  in  favor  at 
the  present  time.  When  a  low  broad  floral  design  is 
used,  the  centerpiece  is  generally  omitted,  as  a 
more  tasteful  effect  is  produced  when  the  flower  ar- 
rangement conies  in  direct  contact  with  the  sur- 
face of  the  smooth  damask  tablecloth. 


6  TRIED   AND  TRUE 

Decorations 

The  floral  decoration  is  a  matter  of  individual 
taste.  The  hostess  must  remember,  however,  that 
all  flower  pieces  should  be  kept  either  above  or 
below  the  eye  line,  so  as  not  to  interfere  with  the 
view  of  her  guests.  Smaller  bouquets  harmoniz- 
ing with  the  central  design  are  often  •  used  on  the 
sides  or  corners  of  the  table  with  pretty  effect,  and 
a  pleasing  act  of  courtesy  is  to  place  a  single  flower 
at  the  plate  of  each  guest.  "In  the  decoration  of 
the  table  avoid  ostentation  and  beware  of  furbe- 
lows." writes  Linda  Hall  Lamed  in  "The  Hostess 
of  To-day."  "A  bowl  of  glass  or  silver  and  vases 
rilled  with  an  artistic  arrangement  of  flowers  and 
vines  are  a  sufficient  embellishment  for  the  most 
elaborate  feast." 

Lighting  the  Table 

As  the  shadows  thrown  from  ceiling  lights 
would  be  trying  to  the  eyes  and  unbecoming  to 
the  faces  of  many  guests,  the  thoughtful  hostess 
will  illumine  her  table  with  white  wax  candles,  or 
small  lamps  with  prettily  tinted  shades.  Many 
beautiful  and  artistic  effects  are  now  produced  by 
the  use  of  tiny  electric  bulbs,  partly  concealed  in 
beds  of  flowers  or  in  the  green  of  the  ivy,  the 
smilax,  or  the  asparagus  fern.  If  it  is  necessary 
to  supplement  the  illumination  of  the  table,  it  is 
done  by  the  use  of  side  lights  arranged  on  the  walls 
of  the  dining  room. 

The  Covers 

The  places  or  "covers"  laid  for  guests  should 
be  twenty  inches  or  more  apart,  and  a  large  plate, 
called  the  "service"  plate,  put  in  the  center  of 
each  cover. 

I*  or  a  dinner  served  in  courses  the  knives,  forks. 
and  spoons  which  will  be  needed  before  dessert 


TRIED   AND  TRUE  7 

should  be  placed  on  the  table  in  the  following  or- 
der: Beginning  at  the  extreme  right  of  the  ser- 
vice plate  lay  the  oyster  fork  or  the  small  fork  for 
the  canape ;  then  the  spoon  for  soup,  with  the  in- 
side of  the  bowl  turned  up;  and  next  to  that,  if 
needed,  a  knife  for  fish  ;  and  then  a  larger  one  for 
the  roast.  If  the  silver  for  dessert  is  put  on  the 
table  from  the  beginning,  the  dessert  knife  should 
be  next  the  plate;  if  otherwise,  the  meat  knife  is 
the  last  in  order,  all  having  their  sharp  edges  turned 
towards  the  plate.  The  forks  are  also  placed  in 
the  order  in  which  they  will  be  needed  before  the 
dessert  comes.  The  fish  fork  is  put  at  the  extreme 
left  of  the  service  plate,  then  the  entree  fork,  then 
the  large  fork  for  roast,  and  next  to  the  plate  (un- 
less one  for  dessert  is  on  the  table)  the  one  for  the 
game  or  salad,  all  with  their  tines  turned  upward. 
It  is  now  thought  in  better  form  to  have  the  silver 
for  the  dessert,  and  any  extra  course,  brought  from 
the  sideboard  and  quietly  laid  at  each  plate. 

Dinner  napkins  should  be  large,  folded  simply, 
square  or  otherwise,  and  placed  on  the  service  plate, 
unless  the  first  course,  a  cold  one.  has  been  put  on 
the  table  before  announcing  dinner.  In  that  event 
the  napkin  is  laid  at  the  left  of  the  forks. 

It  has  long  been  the  custom  at  dinners  to  slip  a 
roll,  breadstick.  or  small  piece  of  bread  in  the  fold  of 
the  napkin.  At  formal  affairs  the  bread  is  mm 
passed  from  the  sideboard,  or  serving  table;  but  this 
is  an  unimportant  detail  which  the  hostess  may 
decide  for  herself. 

Olives,  celery  and  other  relishes  in  their  artistic 
dishes  of  decorative  china  are  now  placed  on  the 
serving  table,  and  even  the  pretty  fashion  of  hav- 
ing the  bon  bons  and  sweetmeats  on  the  table 
at  formal  dinner  parties  is  on  the  wane  and  these 


8  TRIED  AND  TRUE 

delicacies  in  their  receptacles  of  glass  and  silver 
are  now  generally  passed  from  the  sideboard. 

The  goblet  for  water  should  be  at  the  right  and 
quite  near  the  center  of  the  plate.  If  wine  is  to  be 
served  the  glasses  are  put  on  the  table  in  the  order 
required  by  the  courses,  the  last  one  reaching  nearly 
to  the  space  occupied  by  the  goblet. 

Oil,  vinegar  and  mustard  are  never  put  on  the 
table  at  formal  dinners,  but  quaint  little  silver  salt 
and  pepper  holders  may  find  a  place  on  the  sides 
and  at  the  corners  of  the  table.  Individual  salt 
cellars  with  tiny  spoons  to  use  with  them  are  much 
in  favor  at  the  present  time. 

Butter  plates  are  no  longer  used  at  company  din- 
ners. If  a  certain  course  calls  for  the  use  of  butter 
it  is  served  on  small  plates  and  removed  with  that 
particular  course. 

Serving   the    Dinner 

Snow-white  linen,  glittering  glass,  shining  silver, 
softly  shaded  lights  and  artistically  arranged  flowers 
are  necessary  to  the  success  of  a  company  dinner, 
and  these  essentials  will  not  be  overlooked  by  the 
careful  hostess.  • 

The  preparation  of  the  food  and  the  process  of 
serving  the  same  in  the  easiest  and  quietest  manner 
are  matters  which  must  be  entrusted  largely  to  other 
hands.  But  the  hostess  has  the  privilege  of  decid- 
ing which  of  certain  methods,  equally  good  and  up- 
to-date,  will  best  suit  her  own  convenience  and 
accord  with  the  resources  at  her  command. 

If  she  decides  on  the  formal  plan  of  serving 
from  the  pantry,  the  butler  or  waitress  will  be  in- 
structed to  that  effect.  The  courses,  in  their  order, 
will  be  carefully  arranged  on  individual  plates,  then 
placed  on  a  tray  and  served  to  the  guest  at  his  right, 
with  the  right  hand.  There  should  always  be  a  plate 


TRIED  AND  TRUE  9 

in  front  of  the  guest  until  the  dessert.  The  service 
plate  remains  on  the  table  until  after  the  soup  or 
bouillon  is  served  when  it  is  removed  with  that 
course  and  a  plate  containing  the  fish  substituted. 
The  entree  follows  the  fish,  the  meat  course  comes 
next  and  lastly,  the  game  or,  if  preferred,  the  salad 
course. 

Whatever  accompanies  these  courses,  wine  ex- 
ceptecl.  should  be  placed  on  a  tray  and  passed  at 
the  left  of  the  guest.  This  follows  the  simple  rule 
that  whatever  the  waitress  puts  upon  the  table  with 
her  own  hand  is  placed  at  the  right.  Whenever 
the  guest  is  to  help  himself  the  tray  is  passed  at 
his  left. 

The  waitress  removes  the  plates  from  the  right 
with  the  left  hand.  If  there  are  two  waitresses,  or 
two  men,  the  guests  should  be  served  in  rotation, 
beginning  alternately  at  the  right  and  left  of  the 
host  and  hostess ;  if  otherwise,  the  lady  at  the  right 
of  the  host  and  the  guest  of  honor  should  be  the  one 
first  served  ;  then  the  other  ladies  in  the  order  in 
which  they  sit. 

The  gentlemen  are  then  helped,  the  host  always 
receiving  his  plate  last.  The  table,  when  cleared 
for  dessert,  should  be  softly  smoothed  with  a  folded 
napkin,  using  a  silver  tray  or  a  plate  to  receive 
the  crumbs.  The  finger  bowls,  partly  filled  with 
water  may  have  a  daintily  scented  flower  floating 
upon  the  surface.  After  the  dessert  courses  which 
include  puddings,  ice  cream,  toasted  crackers, 
cheese  and  fruit,  the  hostess  will  serve  either  at 
the  table  or  in  the  drawing-room,  strong  black  coffee 
and,  if  desired,  a  cordial.  The  coffee  is  handed 
around  in  dainty  cups  on  a  salver,  with  cream  and 
sugar  for  those  who  wish  for  these  accompaniments. 
The  cordial,  in  tiny  glasses,  is  also  passed  around  on 
a  silver  salver. 


10  TRIED  AND  TRUE 

Second    Method 

"When  a  somewhat  less  formal  method  is  pre- 
ferred, the  meat  is  cut  in  the  pantry  or  kitchen, 
neatly  arranged  on  a  large  platter  which  is  then 
placed  on  a  folded  napkin  laid  on  the  flat  of  the 
hand,  taken  to  the  diningroom  and  passed  to  the 
guest  at  his  left.  With  the  large  knife,  fork  and 
spoon  resting  on  the  platter  he  helps  himself  to  a 
portion.  The  meat  and  every  other  course  should 
be  immediately  followed  by  the  accompaniments. 
The  vegetable  is  placed  on  the  plate  with  the  meat, 
separate  dishes  not  being  considered  in  good  form 
at  present.  The  plate  removed  with  the  course 
is  taken  from  the  right  with  the  left  hand  and  an 
empty  plate  substituted  with  the  right  hand.  A 
salad  may  be  served  with  the  game  course,  or  the 
game  omitted  and  the  salad  used  as  a  course  by 
itself. 

When  ice  cream  is  the  chosen  dainty  for  des- 
sert, several  slices  should  be  cut  from  the  large 
mold  and  the  platter  containing  them  passed  to  the 
guest  (at  his  left)  who.  removing  the  doily  and  the 
napkin  from  the  dessert  plate,  places  his  portion 
thereon. 

Fruit,  coffee  and  cordials  are  served  in  the  same 
manner  as  in  the  formal  dinner. 

\\  hen  a  party  is  given  for  more  than  six  or 
eight  people  and  either  one  of  these  two  methods 
is  adopted  for  serving,  an  assistant  waitress  is  a 
necessity  in  order  to  avoid  delay  and  confusion,  and 
to  enable  the  hostess  to  maintain  the  peace  of  mind 
which  will  insure  to  her  guests  the  social  enjoy- 
ment they  have  reason  to  expect. 

Third  Method 

A  less  elaborate  but  equally  hospitable  and  up- 
to-date    dinner    may    be    given"  by    omitting    a    few 


TRIED  AND  TRUE  11 

of  the  more  unimportant  courses  and  placing  the 
large  course  of  meat  or  fowl  in  front  of  the  host, 
who  does  the  carving. 

The  dessert  course  and  often  the  coifee  are 
prepared  for  serving  by  the  hosress  at  "the  table. 
One  competent  waitress  is  all  that  is  necessary,  the 
same  rule  of  "right  and  left"  and  substitution  being 
followed  as  in  the  more  formal  affairs. 

The  number  of  guests  should  not  be  too  largo. 
( Mrs.  Florence  Howe  Hall,  in  "Social  Customs. " 
quotes  from  lirillat-Savarin,  to  the  effect  that  the 
number  of  people  should  not  be  less  than  the  Graces 
nor  more  than  the  Muses. 

On  entering  the  dining  room  the  host  takes  in 
the  lady  in  whose  honor  the  dinner  is  given  the 
others  following  in  the  order  previously  arranged 
for  by  the  hostess,  who  with  the  gentleman  of  honor 
is  the  last  to  enter.  All  stand  until  the  hostess  is 
seated. 

Place  Cards 

The  place  card  should  be  in  the  present  fashion 
unless  the  affair  is  in  honor  of  an  anniversary  or  a 
special  event  when  other  cards  are  in  perfectly  good 
taste.  Place  a  card  on  each  napkin.  Menu  cards 
are  never  used  at  private  dinners  or  luncheons. 

Wines 

"Sherry  is  the  proper  wine  to  accompany  soup. 
Chables,  hock  or  sauterne  goes  with  the  fish  course. 
claret  and  champagne  with  the  roast.  If  Madeira 
and  port  are  used  they  should  come  after  the  game. 
Sherry  and  claret  or  Burgundy  are  again  offered 
with  the  dessert.  For  a  small  dinner  it  is  nuite  suf- 
ficient to  have  two  or  three  wines;  in  this  case, 
sherry  with  the  soup,  and  claret  or  champagne  with 
the  roast,  would  be  the  best  selection." 


12 


TRIED  AND  TRUE 


TRIED  AND  TRUE  13 

DINNER 
Menu 

It  is  not  the  quality  of  meat,  but  the  cheerfulness 
of  the  guests  which  makes  the  feast. 

— Clarendon. 

Canape  Alexandria 
Cream  of  Tomato 

Olives  Celery  Almonds 

Crab     Legs   Papillote,   Alexandria 

Sweetbread,  Alexandria 

Sorbet 
Hreast  of  Chicken,  Alexandria,  with  Jelly 

Salad  Alexandria 

Ice  Cream  a  la  Mode  Small  Cakes 

Roquefort    Cheese,    Alexandria 

Black  or  Turkish  Coffee 


14  TRIED  AND  TRUE 


IRecipes 


Canape  Alexandria 

Take  a  round  piece  of  toast  cut  thin,  butter  when 
hot  and  spread  with  caviar,  either  fresh  or  salt- 
fresh  preferred.  Cut  out  the  center  of  the  canape 
the  size  of  a  dollar  and  replace  with  prepared  timbale 
of  foie  gras  in  aspic. 

Decorate  plate  with  fine  chopped  lettuce  and 
pimientos  cut  heart-shaped. 

Cream  of  Tomato 

"  Cut  some  carrots,  onions  and  celery  and  braize 
with  ham  bones  in  butter:  add  about  a  dozen  to- 
matoes. Cook  thoroughly,  pass  through  a  fine  sieve, 
and  add  some  cream.  Season  with  salt  and  pepper 
and  thicken  with  arrow  root  suiting  taste. 

It  would  be  well  to  serve  soup  in  cups  for  dinner 
of  this  sort,  with  a  little  whipped  cream  on  top. 

Crab  Legs  Papillote,  Alexandria 
Take  a  large  piece  of  brown  wrapping  paper,  cut 
same  size  of  plate  and  fold  once.  Grease  thoroughly 
with  Maitre  d  Hotel  butter,  and  place  a  slice  of 
cooked  ham  on  one  side.  Add  butter,  lemon  juice. 
paprika,  salt,  pepper  and  chives.  Then  lay  the  crab 
legs  on  top.  Fold  paper  making  same  air  tight,  put 
in  roasting  pan  and  let  cook  about  twelve  or  fifteen 
minutes  until  paper  gets  brown  and  bag  expands. 

Crab  legs  must  be  served  right  away  with  a  little 
drawn  butter. 

Sand  dabs  may  be  served  in  a  like  manner  if  pre- 
ferred. 

Sweetbread,   Alexandria 
Take  nice  young  calf's  sweetbreads,  cooked,  cut 


TRIED  AND  TRUE  15 

in  large  pieces  ;  fry  a  little  in  butter  and  do  the  same 
with  fresh  mushrooms.  Season  same  well  with  pap- 
rika, salt  and  pepper.  Mix  sweetbreads  and  mush- 
rooms together  and  add  a  little  cream  sauce,  also 
add  a  little  more  butter  and  plain  or  whipping  cream. 
Cook  about  fifteen  minutes. 

These  may  be  served  in  ramikins. 

Sorbet 

Is  proper  to  serve  between  entree  and  roast,  as  it 
freshens  the  palate  and  removes  the  flavor  of  prev- 
ious course. 

Breast  of   Chicken,   Alexandria 

Bone  a  small  uncooked  chicken  weighing  about 
one  and  one  quarter  Ibs.  Remove  the  meat  of  the 
legs,  grind  same  fine,  season  with  salt  and  pepper, 
add  a  little  cream  and  sherry  wine,  mix  thoroughly 
and  stuff  the  breast  with  same.  Place  a  slice  of  salt 
pork  over  this  and  roast  in  hot  oven  for  about  fifteen 
minutes. 

Serve  in  potato  nest  with  a  little  jelly. 

Salad   Alexandria 

Select  two  nice,  tender,  fresh  celery  sticks,  one 
good  sized,  juicy  table  apple,  and  a  fresh  Hawaiian 
pineapple,  cut  all  Julienne.  Take  equal  parts  of 
each  and  put  in  ice  water,  cooling  well. 

Take  teacup  of  whipping  cream,  add  one  dessert 
spoon  of  powdered  sugar,  three  English  walnuts, 
chopped  very  fine,  one  cordial  glass  of  Kirchwasser, 
and  mix  well.  Strain  water  off  sliced  fruit  so  that  it 
is  perfectly  dry.  Take  prepared  whipping  cream  as 
a  dressing  and  mix  thoroughly  and  carefully  to  avoid 
crushing  the  fruit. 

Make  basket  out  of  large  orange  by  cutting  same 


16  TRIED  AND  TRUE 

so  as  to  leave  handle.  Remove  orange  meat  and 
fill  shell  with  the  prepared  salad.  Decorate  with 
cherries  and  serve  very  cold.  Baby  ribbon  or  orange 
blossoms  can  be  tied  to  handle  of  basket. 

Ice  Cream  a  la  Mode 

Any  kind  of  ice  cream,  vanilla  preferred,  can  be 
served  with  strawberries,  raspberries  or  other  fruit 
and  crushed  fruit  juice  may  be  used  to  put  over  it. 

Roquefort  Cheese,  Alexandria 

Take  equal  parts  Roquefort  and  butter,  mix  some 
chopped  chives,  paprika,  a  dessert  spoon  full  of  sher- 
ry and  a  little  anchovy  butter;  mix  all  thoroughly 
and  serve  on  celery  branches  cold. 

Sherry  or  Rhine  Wine 

\Yith  Canape  Alexandria,  with  Champagne  to 
follow.  —Joseph  Reichel. 


TRIED   AND  TRUE  17 


Serving  luncbeon 


You  must  come  home  with  me  and  be  my  guest; 
You  will  give  joy  to  me,  and  1  will  do 
All  that  is  in  my  power  to  honor  you. 

—Shelley. 

A  party  luncheon  is  less  ceremonious  than  a  din- 
ner, therefore  quite  as  enjoyable.  It  may  be  a  very 
simple  "informal"  or  an  extremely  elaborate  affair. 
l>ut  whether  few  or  many,  the  courses  for  luncheon 
are  always  more  delicate  and  fanciful  in  character 
than  are  those  provided  for  a  substantial  dinner. 
In  general,  however,  a  formal  luncheon  party  differs 
little  from  a  dinner.  The  dishes  are  brought  from 
the  serving-table  and  handed  around  by  the  servants. 
The  silver,  glass  and  china  are  as  bright,  dainty 
and  beautiful  and  with  few  exceptions  used  for  the 
same  purpose  and  in  the  same  way  as  at  a  dinner. 
In  arranging  the  "courses"  for  luncheon  the  spoons 
are  sometimes  put  in  front  of  the  plate.  Soup  or 
bouillon  is  usually  served  in  two-handled  cups  with 
saucers. 

The  table,  when  a  suitable  one,  is  left  bare  and 
handsome  doilies  with  centerpiece  to  match  are 
placed  on  the  surface.  The  tablecloth,  when  pre- 
ferred, may  be  of  fine  white  damask  or  of  exquisite 
drawn  work  and  heavy  lace.  The  napkins,  whether 
plain  or  decorated,  should  not  be  too  large. 

The  flower  decorations,  while  profuse,  should  be 
simply  but  artistically  arranged.  The  lights  are 
usually  omitted  at  a  luncheon. 


18  TRIED  AND  TRUE 

The  lighter  wines  are  often  served  but  many  hos- 
tesses now  prefer  the  fruit,  wine  and  tea  punches 
which  are  poured  from  handsome  glass  pitchers  dur- 
ing the  courses. 

In  this  country  finger  bowls  are  used  at  luncheon 
as  they  are  at  dinner. 

If  the  occasion  is  a  formal  one.  the  coffee  and 
cordial  are  handed  around  in  the  drawing-room. 

Upon  small  cards,  either  plain  or  with  simple 
decorations,  write  the  names  of  the  guests,  and  place 
a  card  on  each  napkin.  At  small  luncheons  these 
cards  are  not  needed. 

The  hostess  leads  the  way  into  the  dining-room 
and  the  guests  go  in  separately,  the  ladies  first  and 
the  gentlemen  following. 


20 


TRIED  AND  TRUE 


TRIED  AND  TRUE  21 


LUNCHEON 
Menu 

Not  as  a  stranger  shalt  thou  come; 
Thou  shalt  find  thyself  at  home. 

— \Yhittier. 

Oyster  a  1'Ancienne 
]5reast  of  Chicken,  Shredded,  Fresh  Mushroom 

Small    Filet   of   15eef,   Sauce   Colbert 
Fresh  Peas  Pommes  Rissoles 

Salad 

Cheese  Crackers 

Biscuit     Glaces 

Demi  Tasse 


22  TRIED  AND  TRUE 


IRecipes 


Oyster  a  1'Ancienne 

Take  some  nice  large  oysters  on  the  half  shell, 
five  to  each  person.  Cut  some  bacon  very  thin  and 
three  inches  in  length,  place  on  top  of  the  oysters 
and  sprinkle  with  paprika,  and  bake  in  a  hot  oven 
for  five  minutes.  Serve  on  a  round  plate  on  top  of 
a  broken  napkin,  with  a  piece  of  lemon  and  a  branch 
of  parsley  in  centre. 

Breast  of  Chicken,  Fresh   Mushrooms 

Take  the  breast  of  two  young  boiled  hens.  Cut 
in  Julienne,  also  cut  one  pound  of  fresh  mushrooms 
in  Julienne;  saute  the  mushrooms  in  one  quarter  of 
a  pound  of  butter;  add  one  pint  of  table  cream  and 
let  come  to  a  boil;  put  in  the  chicken  and  one  quart 
of  thick  cream  sauce  (Bechamel),  one  half  pound  of 
butter,  and  mix  well.  Serve  on  a  half  toasted  En- 
glish muffin  and  a  piece  of  broiled  or  fried  ham. 

Small  Filet  of  Beef 

Take  about  five  or  six  pounds  of  beef  tenderloin, 
trim  and  cut  small  filet  out  and  fry  on  a  hot  fire  for 
three  or  four  minutes.  Place  them  on  a  round  piece 
of  toast  and  put  over  it  the  following  sauce. 

Sauce  Colbert 

Put  in  a  saucepan  half  a  pint  of  very  thick  Ma- 
deira sauce.  Add  to  it  very  gradually,  quarter  of 
a  pound  of  butter,  also  a  tablespoon  of  meat  glace. 
Mix  well  without  boiling;  then  squeeze  in  the  juice 


TRIED  AND  TRUE  23 

of  half  a   lemon   and   add   one   tablespoon    chopped 
parsley  when  serving. 

Biscuit  Glaces 

Put  twelve  yolks  eggs  in  a  copper  basin  with 
four  ounces  of  powdered  sugar,  one  gill  of  Maras- 
chino and  one  of  Swiss  Kirsh.  Then  with  a  pastry 
whip,  beat  well  together  for  two  minutes.  Place 
the  basin  on  a  hot  stove  and  stir  briskly  with  the 
whip  for  five  minutes.  Remove  it  from  the  fire  and 
immediately  put  the  basin  into  a  vessel  .containing 
ice  water  and  stir  continually  for  two  minutes  more. 
Add  a  pint  and  a  half  of  whipped  cream,  with  vanilla 
flavor,  and  mix  well  with  the  rest  for  three  minutes. 
Then  cover  the  basin  with  a  napkin  and  let  repose  for 
ten  minutes.  Have  twelve  paper  cases  two  inches 
long,  two  inches  wide  and  one  and  a  half  inch  high, 
and  fill  equally  with  the  above  preparation.  Have 
ready  a  square  biscuit  glace  box  ten  inches  high  by 
six  inches  square,  and  having  inside  loose  two  tier 
frame;  place  this  box  in  an  ice-cream  tub.  filling  it 
with  broken  ice  mixed  with  rock  salt. 

Wipe  the  cover  neatly  and  after  lifting  it  up  re- 
move the  frame  and  place  three  biscuits  on  each 
tier ;  return  the  frame  to  the  box,  put  the  cover  on 
and  let  freeze  for  one  and  a  half  hours.  Have  a 
cold  dessert  dish  covered  with  folded  napkin;  remove 
the  box,  lift  up  the  frame  and  dress  the  biscuit 
nicely  on  the  dish,  sending  them  to  the  table  at  once. 

— Chas.   Rozak, 
Chef,  Hotel  Leighton. 


24 


TRIED  AND  TRUE 


CHRIST  CHURCH 


TRIED  AND  TRUE  25 


IReception 


MENU 
Lover's    Wedding    Cake 

l/>  lb.  of  sweet  temper  l/>   lb  of  buttered  youth 

Y>  lb.  of  "-ood  looks  2  tablespoons  of  gentle 
Y>  lb.  of  self-forgetful-  argument 

ness  l/z  a  pint  of  rippling 
y>  lb.  of  powdered  wits  laughter 

l/2  an  ounce  of  dry  l/2  a  wine  glass  of  corn- 
humor  mon  sense 
4  Ibs.  of  flour  of  love 

Put  the  flour  of  love,  good  looks  and  sweet  tem- 
per into  a  well  furnished  house.  Beat  the  butter 
of  youth  to  a  cream.  Mix  together  blindness  of 
faults,  self-forgetfulness,  dry  humor,  gentle  argu- 
ment and  add  to  above.  Pour  in  gently  ripping 
laughter  and  common  sense,  work  until  well  mixed, 
then  bake  gently  in  the  warm  oven  of  the  heart  for- 
ever. 

—Mrs.  P>aker  P.  Lee  (Selected). 

Shrimp  a  la  Newburg 
Bread  and  Butter  Squares 

Chicken  Mousse  Reception  Rolls 

Cafe  Par  fait  Angel  Food  Cake 

Salted   Pecans 

Wedding  Cake  in  Boxes 

Demi  Tasse 


26  TRIED  AND  TRUE 

Shrimp  a  la  Newburg 

Cook  two  pounds  Lake  Shrimp,  remove  shells. 
Put  in  saucepan  two  ounces  of  butter  and  the 
shrimps,  let  them  fry  two  or  three  minutes  but  not 
brown.  Then  add  one-half  glass  sherry  or  Madeira 
wine,  one  cup  cream,  let  boil  for  two  minutes.  Have 
ready  the  yolks  of  three  eggs,  half  a  cup  of  cream 
(cold),  one  ounce  butter  and  a  little  grated  nutmeg. 
Mix  all  together  and  put  the  mixture  in  saucepan 
with  the  shrimps.  Remove  from  fire  before  It  boils. 
Season  to  taste. 

—Mrs.  Post, 

<  P,y   Chef  St.  Charles   Hotel.   Xew   Orleans.) 

Bread   and   Butter   Squares 

Remove  end  slice  from  bread.  Spread  end  of  loaf 
thin  with  butter  which  has  been  creamed.  Cut  slice 
thin  and  repeat  until  you  have  number  of  slices  re- 
quired. Remove  crusts,  put  together  in  pairs  and 
cut  in  small  squares.  Use  white  bread. 

— Mrs.   Fisher. 

Chicken  Mousse 

1    cup  boiled   chicken  1   tablespoon  of  sherry 

chopped  and  pounded.  >4   teaspoon  each  of  salt. 
1  truffle  chopped  or  paprika  and  a  dash  of 

1  tablespoon  of  pate  de  celery  salt. 

foie  gras  1  teaspoon  of  gelatine 
1  cup  of  hot  chicken  disolved  in  a  little  hot 

stock     strained     over  water 

the  beaten  yolks  of  3    eggs,     whites     beaten 

two  eggs  stiff 

1    cup    whipped   cream 

Cook  chicken  a  minute,  add  truffle  and  sherry. 
When  cool  add  the  gelatine,  cream  and  eggs.  Beat 


TRIED  AND  TRUE  27 

until  nearly  set.  then  turn  into  a  wet  mould  and 
place  on  ice  for  three  hours.  Serve  with  lettuce  or 
celerv  salad  or  Mayonnaise  dressing. 

—Mr-.  C   M.  Wood. 


Reception   Rolls 

y2  pint  milk  Y>    yeast    cake    dissolved 

1  tablespoon  sugar  in  half  cup  warm 

1   teaspoon  salt  water 

1      heaping  tablespoon    butter 

Add  butter,  sugar  and  salt  to  milk  (scalded). 
When  lukewarm  add  dissolved  yeast  cake  and 
enough  flour  to  make  a  soft  sponge,  beat  thoroughly, 
cover  and  let  stand  until  light ;  then  add  enough 
flour  to  knead  well.  Cover  again,  let  rise.  Put  on 
floured  board,  knead,  pat  and  roll  to  one-third  inch 
thickness.  Form  in  small  biscut.  place  in  rows  on 
floured  board,  cover  and  let  rise  fifteen  minutes. 
\Vith  small  rolling-pin  roll  through  centre  of  each 
biscuit,  brush  edge  of  lower  halves  with  melted  but- 
ter, fold  and  press  lightly ;  place  in  buttered  pan, 
cover,  let  rise  and  bake  in  hot  oven. 

— Anna  Y.  Ray. 

Cafe  Parfait 

1  cup  clear  black  coffee        2  cups  heavy  whipping 
Y±  cup  sugar  cream 

Whites  of  two  eggs 

Roil  coffee  and  sugar  until  it  is  a  thick  syrup. 
Pour  over  the  whites  of  eggs  that  have  been  beaten 
quite  stiff.  Beat  mixture  until  cold.  Mix  wtih 
cream  after  it  has  been  whipped  very  stiff.  Put  in 
mold  and  pack  in  ice  and  salt  for  three  hours.  Serve 
in  tall  glasses  with  whipped  cream  and  Maraschino 
cherry  on  top. 

— Mrs.   Win.   S.   Crane. 


28  TRIED  AND  TRUE 

Angel  Food  Cake 

\l/2  cups  granulated  1  cup  whites  of  eggs 

sugar  1    teaspoon    vanilla    and 

1  cup  sifted  Swansdown          lemon  or  almond  flav- 
flour  oring 

1  level  teaspoon  cream  of    tartar 

Beat  whites  with  wire  beater  until  they  begin  to 
thicken.  Add  cream  of  tartar  and  beat  until  dry. 
Add  half  of  sugar  at  a  time;  after  sugar  add  flavor- 
ing and  fold  in  flour.  Bake  forty-five  minutes  in 
Angel  Food  pan  (ungreased)  in  slow  oven.  Invert 
pan  and  do  not  remove  until  cold. 

—Mrs.  A.  A.  Burnand. 

Salted  Pecans 

To  one  pound  nuts  take  one  half  cup  olive  oil. 
t'sc  skillet  on  top  of  stove.     When  oil   is  hot  add 
nuts;  cook  until   slightly  crisp,  stirring  constantly. 
Remove  nuts  to  brown  paper;  sprinkle  with  salt. 
— Mrs.  John  F.  Andrews.  Jr. 

Wedding  Cake 

1   Ib.  butter  3  Ibs.   raisin   seeded   and 
1  Ib.  brown  sugar  cut  in  pieces 

12  eggs  \l/2   Ibs.   citron,   thinly 
1   cup  molasses  sliced  and  cut  in 

1  Ib.  flour  strips 

4  teaspoons  cinnamon  1   Ib.  currants 

4  teaspoons  allspice  1  cup  brandy 

\l/2   teaspoons  mace  4  squares  chocolate, 
1   nutmeg  grated  melted 

%    teaspoon   soda  1   tablespoon  hot  water 
2  Ibs.  Sultana  raisins 

Cream  the  butter,  add  sugar  gradually,  and  beat 
thoroughly.  Separate  yolks  from  whites  of  eggs 
and  beat  yolks  until  thick  and  lemon  colored.  Add 


TRIED  AND  TRUE  29 


OUR  TABLE  FAVORS  AND  PLACE  CARDS 

WILL  HELP  YOU  IN   MAKING  AN 

ATTRACTIVE  TABLE  FOR 

LUNCHEONS    OR   DINNERS 

Place  Cards  and  Menu  Cards  for  aH  Occasions 
Made  to  Order 


STATIONERS—  ENGRAVERS—  ART  DEALERS 

526  South  Broadway 

Los  Angeles 


to  first  mixture,  then  add  flour  (excepting  one-third 
cup,  which  should  be  reserved  to  dredge  fruit)  mixed 
and  sifted  with  spices,  fruit  dredged  with  flour, 
brandy,  chocolate  and  whites  of  eggs  beaten  until 
stiff  and  dry.  Just  before  putting  into  buttered 
bread  pans,  add  soda  dissolved  in  hot  water.  Cover 
pans  with  buttered  paper  and  steam  four  hours. 
Finish  cooking  by  leaving  in  a  warm  oven  night. 
Cover  with  ornamental  frosting". 

—Fannie  Merritt   Farmer. 
"Catering  for  Special   Occasions." 


30  TRIED  AND  TRUE 


Soups 


"This  bouillabaisse   a   noble   dish   is, 
A  sort  of  soup  or  broth  or  brew. 
Or  hotchpotch  of  all  sorts  of  fishes. 
That  Greenwich  never  could  outdo. 

— Thackeray. 

•- 

Soup  Stock 

Soup  for  everyday  family  use  is  best  made  from 
a  large  shank  of  beef,  a  veal  shank  and  some  pieces 
of  mutton.  Put  to  cook  in  eight  quarts  of  water. 
Simmer  all  day ;  it  will  boil  down  to  four  quarts. 
Skim  well  for  the  first  thirty  minutes;  no  seasoning. 
If  wanted  clear,  add  white  of  one  egg  beaten  with 
half  a  cup  of  cold  water  before  straining.  Use  either 
for  soup  or  gravies. 

—Anna  V.  Ray. 

Marrow   Dumplings 

3  teaspoons  bread  1  beaten  egg 

crumbs  Nutmeg 

1  teaspoon  marrow  Flour  enough  to  form 

1    teaspoon   salt  into  balls 

Put  balls  into  soup  and  boil  until  done. 

— Miss  Apel. 

Cream  Potato   Soup 

1   quart  milk  Salt  and  pepper  to  taste 

1   stalk  celery  4  medium  sized  potatoes 

1   tablespoon  butter 

Place  the  milk  in  a  double  boiler,  cut  the  celery 
fine  and  boil  in  the  milk  until  tender.  Boil  the  pota- 


TRIED  AND  TRUE  31 

toes  one-half  hour,  then  rub  through  a  colander, 
pour  the  milk  and  celery  through  the  same,  reheat 
to  boiling  point.  Add  salt,  pepper  and  butter. 

-Mrs.  Luke  D.  Phillips. 

Tomato   Bisque 

1  quart  tomatoes,  or  j/>   small  teaspoon  soda 

quart  can  cracker   crumbs 

1   heaping  tablespoon  1   quart  milk 

butter  y±  cup  finely  rolled 

Pepper  and  salt  to  taste 

,  Prepare  the  tomatoes  in  the  ordinary  way  for 
cooking.  To  one  quart  of  tomatoes  add  one  quart 
water,  cook  thoroughly  for  one  hour  at  least,  add 
more  water  if  necessary,  so  that  when  tender  there 
may  remain  the  original  quart  of  tomatoes.  Re- 
move from  fire  and  add  the  soda  stirring  well,  and 
strain  through  a  revolving  flour  seive ;  add  the 
pepper  and  salt.  Return  the  tomato  to  the  stove 
to  heat,  adding  the  butter.  Use  a  little  of  the  milk 
to  moisten  the  cracker  crumbs.  Bring  the  remain- 
der of  the  milk  to  the  boiling  point  in  another  ves- 
sel ;  when  both  are  at  boiling  point  pour  the  milk 
into  the  tomato,  add  the  moistened  cracker  crumbs, 
stirring  well  to  incorporate  thoroughly.  When  the 
whole  is  at  the  boiling  point  remove  from  fire,  and 
serve  with  crackers. 

— Mrs.  Rebecca  Thompson. 

French  Gumbo  Soup 

1  chicken  1  dessert  spoon  flour 

2  teaspoons   chopped  5  quarts  cold  water 

onion  1   quart  okra 

1   dessert  spoon  lard 

Choose  a  large,  fat,  old  chicken ;  after  being 
drawn,  and  salted  two  hours  (or  better  all  night  on 
ice),  cut  in  small  pieces,  wash  and  drain  in  colander. 
Into  your  kettle  put  the  lard  and  in  it  brown  flour 


32  TRIED  AND  TRUE 

lightly.  Put  in  chopped  onion  and  chicken  and  stir 
continually  until  brown,  then  add  water  and  boil 
gently  five  hours.  Three  quarters  of  an  hour  before 
serving  add  okra,  cut  in  small  pieces,  and  salt, 
black  and  cayenne  pepper  to  taste. 

— Mrs.  Jennie  Pratt  Layton. 

Sago   Soup 

1/2    cup  of  sago  A  small  piece  of  stick 

Rind  of  one  lemon  cinnamon 

l/4  teaspoon  salt  1   tumbler  claret 

1   tablespoon  sugar 

» 

Put  sago  in  one  quart  of  boiling  water,  adding 
lemon  rind,  salt,  cinnamon.  Boil  twenty  minutes, 
adding  the  sugar  and  claret,  when  entirely  dissolved. 
Sugar  and  claret  may  be  added  according  to  taste. 

— Miss  Apel. 

Oyster   Soup 

1   quart  milk  l/2  cup  powdered 

1  quart  oysters  crackers 

1   head  celery  1   teaspoon  Worcester- 

A  speck  of  cayenne  shire  sauce 

1  small  onion  Salt  and  pepper  to  taste 

Chop  onion  and  celery  fine  ;  put  on  to  boil  with 
milk  for  twenty  minutes.  Then  strain  and  add  the 
butter,  crackers,  oyster  liquor  (which  has  been 
boiled  and  skimmed)  and  finally  the  seasoning  and 
oysters.  Cook  three  minutes  longer  and  serve. 

—Mrs.  E.  P>.  Marvin. 

Clam  Chowder 

Take  seven  pounds  of  clams ;  wash  and  scrub 
the  shells  with  a  brush.  When  perfectly  clean,  put 
into  saucepan  with  one  quart  of  water.  You  can 
regulate  the  quantity  of  water,  making  it  taste  more 
or  less  of  the  clam  juice.  Boil  until  the  shells  open. 


TRIED  AND  TRUE  33 

pour  off  liquid  through  a  cloth,  put  over  colander 
into  a  clean  saucepan.  Add  one  small  onion,  three 
or  four  potatoes,  more  if  you  like  them  ;  rolled  crack- 
ers to  make  the  desired  thickness,  salt,  a  large  lump 
of  butter,  half  pint  cream,  and  Worcestershire 
sauce  to  taste.  (Delicious.) 

—Mrs.  TTewson. 

Boston  Clam  Chowder 

Place  two  do/en  little  neck  clams  in  small  amount 
of  water,  boil  until  shells  open:  then  remove  clams 
from  shells,  chop  fine  and  cover  clams  with  water. 
Take  four  slices  of  salt  porK  one-third  inch  thick, 
and  four  medium-sized  onions  ;  chop  together  and 
fry  until  brown.  Then  add  one  quart  of  water  and 
at  boiling  point  add  four  potatoes — good  size — cut 
into  dice.  When  potatoes  are  tender,  add  clams  and 
one  pint  of  milk  and  clam  juice;  season  with  salt 
and  pepper  to  taste,  boil  five  minutes  and  serve  hot. 

—Dr.    Parlow   Willard. 
Boston,  Mass. 

Fish  Chowder 

1   large  onion  1   quart  milk 

3  large  white  potatoes  1  pint  water 

6  soda  crackers  4  or  5  medium-sized 

Salt  and  pepper  mullet,  two  Ibs. 

One  hour  before  serving  time  fry  in  butter  the 
onion,  using  the  kettle  in  which  the  chowder  is  to 
be  made.  When  brown  add  one  pint  boiling  water. 
Cut  the  potatoes  into  small  pieces,  and  add.  In 
about  fifteen  minutes  put  in  the  fish  cut  into  small 
pieces.  (If  mullet  cannot  be  obtained,  barracuda 
will  answer,  t\\o  Ibs.)  iioil  fifteen  minutes.  Have 
the  soda  crackers  soaked  in  the  milk.  When  fish  is 
cooked,  add  crackers  and  milk.  Let  come  again 
to  boil,  season  with  salt  and  pepper  and  serve. 

— Louise  Howard. 


34  TRIED  AND  TRUE 

Clam  Chowder 

1   can  genuine    Eastern         4   good-sized  potatoes 
clams  3  medium-sized  onions 

(Underwood's    little        Butter  size  of  an  egg  or 
neck)  bacon  drippings 

Salt  and  pepper  to  taste. 

Slice  onions  or  chop  them  fine  and  brown  in 
butter  or  drippings.  Add  potatoes  sliced  thin,  and 
to  a  depth  of  about  three  inches  add  juice  of  clams 
and  cook  thirty  minutes.  The  chowder  should 
now  be  like  a  thick  soup.  If  not.  cook  a  little 
longer.  Then  add  salt,  pepper,  clams  and  two  or 
three  broken  crackers.  (Serves  about  six  people). 

— Miss  Jessie   L.  Coulter. 

Cream  of  Corn  Soup 

To  one  can  of  grated  corn  add  one  pint  boiling 
water  and  let  simmer  twenty  minutes.  Rub  through 
sieve.  Scald  one  pint  of  milk  with  a  slice  of  onion. 
sprig  of  parsley  and  a  stalk  of  celery.  Strain  and  add 
to  corn  pulp.  Thicken  soup  with  two  tablespoons 
flour  mixed  with  two  tablespoons  butter.  Season 
with  salt  and  white  pepper.  Serve  with  garnish  of 
whipped  cream  and  few  kernels  of  popped  corn. 

— Mrs.  Frances  Rosecrans. 

Gumbo  Filet 

Melt  one  tablespoon  of  lard  in  an  iron  kettle, 
add  one  or  two  finely  minced  onions  and  fry  until 
a  light  brown.  Add  one  tablespoon  of  flour,  one 
cup  of  soup  stock,  salt,  pepper  and  the  meat  of  a 
young  chicken  cut  in  small  pieces  previously 
browned  in  butter.  Add  one  pint  boiling  water 
cover  and  cook  slowly  for  two  hours.  Then  add 
one  tablespoon  minced  parsley,  one  tablespoon 
minced  celery,  one  teaspoon  powdered  sassafras 
and  two  cups  of  boiled  rice.  Serve  very  hot.  It 
mav  be  made  from  cold  chicken  "left  over"  or 
meat  or  shell  fish  instead. 

— Mrs.  \Y.  \Y.  Atkinson. 


TRIED  AND  TRUE  35 


jfisb 


"This  dish  of  meat  is  too  good  for  any  hut  angels 
or  very  honest  men." 

— Izaak  Walton. 

To  Boil  Fish 

Place  fish  in  enough  hoiling  water  to  cover,  to 
which  is  added  salt  and  lemon  juice  or  vinegar. 
Salt  gives  flavor;  lemon  juice  or  vinegar  keeps  the 
flesh  white.  Pieces  cut  from  large  fish  for  boiling 
should  he  cleaned  and  tied  in  a  piece  of  cheesecloth 
to  prevent  scum  being  deposited  on  the  fish.  Time 
required  for  boiling — depends  on  thickness  of  fish 
or  pieces— twenty  minutes  or  longer. 

To  Fry  Fish 

Clean  and  wipe  dry  as  possible.  Season  with 
salt  and  pepper,  dip  in  flour  or  crumbs,  eggs  and 
crumbs,  and  fry  in  deep  fat. 

To  Saute  Fish 

Prepare  as  for  frying,  using  only  small  amount 
of  fat. 

— Anna   V.    Ray. 

Panned   Oysters 

\\  ash  one  pint  large  oysters.  Cut  thin  slices  of 
bread  into  oblong  pieces  and  toast  nicely  on  both 
sides.  Place  them  in  a  dripping  pan  and  lay  an 
oyster  on  each  piece.  Sprinkle  with  salt  and  pepper 
and  place  in  hot  oven  until  the  ovsters  are  plum]) 
and  the  edges  slightly  curled.  Remove  to  a  hot 
platter  and  serve. 

— Mrs.  Arthur  L.  Wright. 


36  TRIED  AND  TRUE 

Pigs  in  a  Blanket 

Use  large  plump  oysters.  Wrap  each  in  a 
slice  of  thin  fat  bacon  and  fasten  with  a  small  wood- 
en toothpick.  P>ake  in  a  hot  oven  until  plump  and 
serve  at  once. 

— Mrs.   Fisher. 

Salmon    Turbot 

Boil  fresh  salmon  in  salted  water  twenty  or 
thirty  minutes :  drain,  remove  the  bones  and  pick 
in  small  pieces.  Make  about  the  same  amount  of 
rich  cream  gravy  as  there  is  fish  :  pour  over  the  fish 
and  blend,  place  in  a  baking  dish,  sprinkle  with 
bread  crumbs  on  top.  dot  with  bits  of  butter, 
moisten  with  a  very  little  milk,  and  bake  in  a  hot 
oven  until  brown. 

— Mrs.  Fisher. 

Delicate  Way  of  Serving  Salmon 
Open  the  can  carefully  so  as  not  to  cut  the  fish. 
Turn  contents  into  a  colander,  set  in  a  pan  under  the 
cold  water  faucet.  Let  the  water  run  slowrly  so  as 
not  to  separate  the  fish.  When  washed,  so  there 
is  no  oil  in  the  pan.  drain,  place  on  a  platter  lined 
with  lettuce  leaves,  separate  with  fork,  cover  with 
slices  of  hard  boiled  eggs  placed  on  thin  slices  of 
lemon ;  garnish  with  parsley. 

—Mrs.  May  F.  Curtis. 

Planked  Shad  or  Whitefish 

Clean  and  split  a  three  pound  shad.  Put  skin 
side  down  on  an  oak  plank  one  inch  thick,  a  little 
longer  and  wider  than  the  fish,  sprinkle  with  salt 
and  pepper,  and  brush  over  with  melted  butter. 
P.ake  twenty-five  minutes  in  hot  oven.  Remove 
from  oven,  spread  with  butter  and  garnish  with 
parsley  and  lemon.  The  fish  should  be  sent  to  the 
table  on  plank. 

— Mrs.  Fisher. 


TRIED  AND  TRUE  37 

Court  Bouillon 

(Salmon  or  Sea     Trout.) 

Clean  and  wash  a  three  or  four  pound  fish,  cut 
off  head  and  fins  but  leave  the  tail.  Place  it  in  a 
fish  pan  with  a  removable  grate  under  it  so  as  not  to 
break  the  fish  when  removed  from  kettle.  Add  one 
carrot  sliced,  one  small  onion  sliced,  one  bay  leaf,  a 
pinch  of  thyme,  salt,  pepper  and  enough  cold  water 
to  cover  the  fish  well.  Let  heat  and  as  it  boils  place 
fish  pan  over  a  very  low  flame  and  let  it  simmer 
for  about  one  hour  without  boiling.  Serve  on  a 
long  dish  with  a  border  of  potatoes  and  a  sauce 
made  as  follows. 

Sauce 

Melt  in  the  same  pan  three  tablespoons  of  butter 
and  one  large  tablespoon  of  flour,  stir  until  smooth 
then  add  the  juice  of  one  lemon,  one  cup  of  water, 
salt  and  pepper,  stir  until  smooth  then  add  yolks 
of  one  or  two  eggs  well  beaten.  Remove  from  fire 
and  add  about  two  tablespoons  of  butter  a  very 
small  piece  at  a  time,  stirring  constantly.  One  table- 
six  ton  of  capers  may  be  added.  (Optional.) 

— Mrs.  W.  W.  Atkinson. 


38  TRIED  AND  TRUE 


Entrees 


''Some  hae  meat  and  canna  eat, 
And  some  wad  eat  that  want  it ; 
But  we  hae  meat,  and  we  can  eat ; 
Sae  let  the  Lord  be  thankit." 

— Robert    Burns. 

Brain   and   Spinach   Entree 

One  set  of  brains  soaked  in  salt  water,  four 
slives  of  bread  soaked  in  writer,  one  medium-sized 
onion  sliced  and  fried  a  light  brown.  Fry  brains 
with  onion  until  cooked  thoroughly.  Three  bunches 
of  spinach.  Pour  boiling  water  over  spinach  until 
it  is  wilted,  then  chop  fine.  Four  eggs  beaten  sep- 
arately, salt  and  pepper  to  taste.  Squeeze  water 
from  bread,  add  one-quarter  pound  of  butter.  Cream 
butter  and  eggs  and  bread  together.  Then  stir  all 
ingredients  together  until  creamy,  add  whites  of 
eggs.  Butter  the  boiler  well  and  boil  for  two 
hours.  Use  any  cream  sauce. 

-Mrs.  C.   M.   Wood. 

Cheese  Souffle 

1    tablespoon   butter  1   cup  cheese   (grated) 

1  cup  cream  or  milk  4  eggs  (five  if  small) 

1   tablespoon  flour 

Melt  butter,  stir  in  flour  until  smooth.  Add 
milk,  and  when  mixture  begins  to  thicken  add 
cheese,  then  well  beaten  yolks.  Fold  in  whites 
beaten  stiff.  Cover  and  cook  fifteen  minutes  or  un- 
til set.  Cook  in  chafing  dish. 

— Mrs.  Jefferson  Davis  Gibbs. 


TRIED  AND  TRUE  39 

Cheese    Fondue 

Soak  a  cup  of  dry  bread  crumbs  in  a  pint  of 
milk,  add  two  eggs,  a  pinch  of  soda,  one  teaspoon 
of  salt,  half  pound  of  cheese  grated.  Add  one-half 
cup  rlour  and  one  heaping  teaspoon  baking  powder, 
a  dash  of  paprika  if  you  like.  Bake  in  a  quick  oven 
and  serve  at  once  as  it  soon  falls. 

-Mrs.  Luke  D.  Phillips. 

Cheese  Souffle 

l/2  lb.  cheese  2  tablespoons  butter 

4  eggs  Mustard,  salt  and 

1  cup  milk  cayenne  to  taste 

2  tablespoons  flour 

Make  a  white  sauce  with  milk,  butter,  rlour,  salt, 
mustard  and  cayenne.  Add  beaten  yolks,  cheese 
cut  fine  and  then  the  beaten  whites.  Cook  over 
boiling  water  thirty  minutes  and  put  in  oven  to 
brown.  Serve  at  once. 

—Mrs.   Post. 

Codfish  Souffle 

2  cups  mashed   potatoes      2  eggs 

1   cup  codfish  Small  piece  of  butter 

1/2  cup  cream  or  milk- 
Pick  codfish  very  fine.  Put  lots  of  cold  water 
on  and  heat  slowly  but  do  not  boil,  then  drain  dry. 
Stir  the  codfish  and  potato  together.  Add  cream. 
beaten  yolks  of  eggs,  small  piece  of  butter.  Beat 
all  thoroughly.  Then  add  the  whites  of  eggs 
beaten  to  a  stiff  froth.  Pour  into  a  greased  baking 
pan.  Bake  about  twenty  minutes.  Serve  hot  with 
cream  sauce. 

— Mrs.   Win.    S.   Crane. 

Kentucky  Welsh  Rarebit 

Fill  a  chafing  dish  half  full  of  beer  and  when  it 
has  come  to  a  boil  stir  in  slowly  fa  small  quantity 
at  a  time)  one  and  a  half  or  two  pounds  of  grated 


40  TRIED  AND  TRUE 

cheese.  When  the  cheese  has  thoroughly  melted. 
stir  in  slowly  the  well  beaten  yolks  of  two  eggs. 
add  a  tablespoon  of  Worcestershire  sauce,  mix  well. 
then  fold  in  the  whites  of  two  eggs  beaten  to  a  stiff 
froth  and  sprinkle  with  red  pepper  to  taste. 

This  mixture  will  not  curdle  and  should  be  eaten 
immediately  while  hot  and  soft,  poured  over  Cupid 
Chips. 

—Mrs.  Baker  P.  Lee. 

Boudins  a  la  Reine 

1  pint  cold  cooked  ]/2  cup  stock  or  boiling 

chicken  water 

2  tablespoons  bread  Two  eggs 

crumbs  1  tablespoon  chopped 

Salt  and  pepper  to  taste  parsley 

1   tablespoon  butter 

Put  butter  in  frying  pan  to  melt,  add  to  it  the 
bread  crumbs  and  stock.  Stir  until  it  boils.  Take 
from  fire  and  add  the  chicken,  chopped  fine,  pars- 
ley, salt  and  pepper,  and  the  eggs  slightly  beaten. 
Mix  thoroughly.  Fill  custard  cups  two-thirds  full 
with  the  mixture,  then  stand  in  a  baking  pan  partly 
filled  with  boiling  water.  P>ake  in  moderate  oven 
twenty  minutes.  When  done,  turn  them  carefully 
on  a  heated  dish  and  serve  with  Bechamel  Sauce. 
Cold  roast  turkey  or  beef  can  also  be  used. 

Bechamel  Sauce 

1   tablespoon  butter  1   gill  cream 

1  gill  stock  Yolk  of  one  egg 

2  dashes  pepper  :4  teaspoon  salt 

1   tablespoon  flour 

Melt  butter  without  browning,  then  add  flour. 
Mix  until  smooth,  add  stock  and  cream.  Stir  con- 
tinually until  it  boils.  Take  from  the  fire,  add  salt, 
pepper  and  yolk  of  the  egg  well  beaten. 

'  —Mrs.  Wm.  S.  Crane. 


TRIED  AND  TRUE  41 

Chicken  Curry 

Boil  a  medium  sized  fowl  (which  has  been  cut 
in  pieces)  until  tender,  then  remove  the  bones  and 
skin.  There  should  be  about  three  pints  of  water 
when  done.  Chop  one  small  onior  add  one  ounce 
chopped  ham,  put  into  a  saucepan  with  an  ounce 
of  butter  and  brown  them  :  then  add  one  teaspoonful 
celery  salt,  one  clove,  juice  of  one-half  lemon,  one 
black  pepper  cut  fine  and  a  small  leek  bulb  cut 
fine.  Stir  well  for  three  minutes  adding  a  teaspoon- 
ful of  salt,  and  finally  stir  in  a  tablespoonful  of 
Crosse  &  Blackwell's  curry  powder.  Take  a  cupful 
of  the  stock  from  the  hot  chicken  and  thoroughly 
stir  into  the  curry  mixture ;  then  pour  this  into  the 
kettle  with  the  chicken  and  let  it  cook  slowly  fifteen 
minutes  before  serving.  Serve  with  hot  rice  cooked 
and  drained  till  flaky. 

—Airs.  Estelle  R.  Godshall. 

Hawaiian   Curry 

(Serves  eight) 

1  large  cocoanut  l/»-inch  ginger  root 

2  tablespoons  curry  grated 

powder  1  tablespoon  corn  starch 

1   tablespoon  butter  Milk  of  cocoanut 

Salt  and  cayenne  pepper      Small  clove  garlic  or 
1    quart    milk  one  small  onion 

Cut  in  double  boiler  milk,  garlic  or  onion,  ginger, 
curry  powder  and  cocoanut  peeled  and  grated.  Boil 
one  hour.  Strain  through  potato  ricer,  pressing 
hard  to  secure  all  liquid.  Return  liquid  to  double 
boiler.  Add  the  butter,  salt  and  cayenne  and  cocoa- 
nut  milk,  in  which  you  rub  the  cornstarch  smooth. 
Cook  five  minutes.  Have  ready  either  hot  diced 
chicken  or  lobster  about  one  and  one-half  pints; 
add  to  sauce.  Make  wreath  on  deep  platter  of  hot 
boiled  rice  and  fill  center  with  curry  and  serve  very 
hot. 

— Louise  Howard. 


42  TRIED  AND  TRUE 

Chicken  Mayonnaise 

Cut  cold  boiled  fowl  in  cubes,  marinate  with 
French  dressing,  let  stand  one  hour.  Add  one-half 
quantity  of  celery  scraped  and  cut  in  small  pieces, 
one-quarter  quantity  of  English  walnut  meats 
browned  in  oven  with  a  bit  of  butter  sprinkled  with 
salt  and  broken  in  small  pieces. 

Mix  ingredients  moistened  with  Mayonnaise 
dressing  and  pile  in  center  of  ring  of  Cucumber  Jelly. 

Cucumber  Jelly 

Take  two  cups  of  chicken  stock,  add  one  slice 
of  onion,  one  sprig  parsley,  two  cucumbers  pared 
and  grated.  Cover  and  let  stand  two  hours.  Heat 
gradually  to  boiling  point.  Add  one  and  one-half 
tablespoons  of  granulated  gelatine  and  color  with 
leaf  green.  Let  stand  ten  minutes  and  strain  into 
a  ring  mould  first  dipped  in  cold  water. 

-Mrs.  C.  M.  Wood. 

Chicken   Timbale 

1  chicken  3    tablespoons    cream 

3  eggs  Cooked  peas 

Salt  Pepper 

I5oil  and  cut  or  chop  very  fine  the  dark  meat  and 
a  part  of  the  white  meat  of  one  chicken.  Add  the 
butter  well  pounded  in  with  the  chicken.  Add  the 
yolks  of  eggs  well  beaten.  Add  the  whites  of  eggs 
beaten -and  seasoned  with  salt  and  pepper. 

Take  a  Charlotte  Russe  pan  and  roll  butter  in- 
side and  line  with  the  peas.  Then  put  in  the  chicken 
mixture  jand  cover  tightly  that  no  water  may  get  in. 
and  steam  in  a  kettle  of  water  for  one  hour.  When 
on  the  platter  put  the  rest  of  chicken  around  and 
pour  over  all  a  rich  cream  sauce. 

-Mrs.  K.  K.  Sibley. 

Creamed  Chicken  en  Casserole 

Cook  tender,  one  young,  fat  chicken.  Cut  in  small 
dice.  Add  can  of  mushrooms  cut  in  small  pieces. after* 


TRIED   AND  TRUE  4  ;•! 

draining  off  juice.  ( )ver  this  pour  one  tablespoon 
of  best  sherry  wine.  Set  this  aside,  then  make 
white  sauce  of  one  pint  cream,  piece  of  butter  size 
of  pigeon  egg,  enough  Hour  to  make  quite  thick. 
Season  with  salt,  pepper  and  three  slices  of 
minced  red  pimiento.  Pour  sauce  over  the  chicken 
and  mushrooms.  Fill  casseroles.  Cover  the  top 
with  rolled  toasted  bread  crumbs  and  a  little  butter. 
I  Sake  until  brown. 

—James  liufford  (Colored  Caterer.) 

Chicken  Supreme 

(Serves  twelve) 

1  quart  chicken  meat  '  .;   pint  chicken  stock- 

cut    in    dice  Cooked  chicken  livers 

'  _.    pint   cream  1   small  can  truffles 

1  small  can  mushrooms        2  uncooked  egg  yolks 

2  hard  boiled  eggs  3  tablespoons  butter 
4  tablespoons  sherry  2   tablespoons   sifted 

1    teaspoon   lemon  juice  flour   (pastry) 

Salt  and  cayenne  pepper 

Make  white  sauce  of  butter,  flour,  cream  and 
stock,  seasoning  with  salt  and  cayenne.  Add  mush- 
rooms, truffles  and  hard-boiled  eggs,  finely  chopped, 
chicken  livers  mashed  to  a  powder,  chicken,  raw 
yolks,  lemon  juice  and  sherry  last.  Cook  together 
only  long  enough  to  heat  very  hot.  Serve  in  rame- 
kins or  chafing  dish. 

—Louise    Howard. 

Veal  Croquettes 

Y$  pint  milk  1   tablespoon   flour 

1   tablespoon  chopped  l/2  pint  chopped  meat 

parsley  '  _>    teaspoon    salt 

1   tablespoon  lemon  juice      1   tablespoon  onion  juice 
}/4  teaspoon  celery  sauce      I 'inch  of  mace 
1    tablespoon  butter 

Put  butter  in  pan  and  melt,  adding  flour  and 
milk,  making  a  cream  sauce  ;  when  this  is  cooked 


44  TRIED  AND  TRUE 

add  everything  else  and  mould  into  shape  and  roll 
in  bread  crumbs,  then  in  beaten  egg  and  again  in 
bread  crumbs  and  let  stand  one  hour  before  cook- 
ing in  hot  lard,  enough  to  cover. 

—Mrs.  Xeil  C.  Murray. 

Entree 

10  large  green  sweet  3  cups  stale  bread 

peppers  crumbs 

y>  onion  chopped  fine          Salt  and  pepper  to  taste 

Cut  away  the  stem  of  pepper  and  remove  seeds. 
Chop  one  pepper  with  the  onion  and  saute  them 
brown  in  butter.  Parboil  thirty  oysters  in  their 
own  liquor  until  plump.  Pour  hot  oyster  liquor 
over  bread  crumbs  to  moisten  them  well.  Season 
with  melted  butter,  pepper  and  salt  and  mix  with  the 
sauted  onion  and  pepper.  Fill  each  pepper  with  the 
mixture,  allowing  three  oysters  to  each  pepper. 
Sprinkle  the  tops  with  bread  crumbs  moistened  with 
butter.  Hake  in  moderate  oven. 

— Louisa   Lines. 

Macaroni  Croquettes 

(Serves  six) 

6  oz.  either  macaroni  or         2  tablespoons  grated 
spaghetti  cheese 

1  tablespoon   butter  Salt  and  cayenne 

2  raw    egg   yolks  l/>  pint  milk 

2  tablespoons  sifted  flour 

Break  macaroni  into  small  pieces.  Boil  rapidly 
in  well-salted  boiling  water  twenty  minutes.  Drain 
and  put  in  cold  water  for  fifteen  minutes.  Put  the 
milk  to  boil.  Rub  together  the  flour  and  butter 
and  stir  into  the  boiling  milk.  Cook  until  it  thick- 
ens. Add  the  egg  yolks.  Stir  constantly  until 
thick.  Take  from  fire,  add  macaroni,  cheese,  salt 
and  pepper.  Turn  on  platter  to  cool.  Form  into 
croquettes.  Roll  in  seasoned  crumbs,  in  beaten 
raw  egg.  again  in  crumbs,  and  place  in  ice  box  to 


TRIED  AND  TRUE  45 

harden.  Fry  in  deep  fat  or  olive  oil.  Serve  with 
a  white  sauce  to  which  has  been  added  well  seasoned 
cooked  and  strained  fresh  tomatoes. 

—Louise  Howard. 
Nut   Croquettes 
2  large  tomatoes  1   cup  boiled  rice 

1  long  green  pepper  1   cup  chopped  nuts 

(seeds   removed)  2  eggs 

Pinch   salt  Pinch  sugar 

1  small  onion 

Chop  tomatoes,  onion  and  pepper.  Season  with 
salt  and  sugar.  Frizzle  in  butter  until  thick,  then 
add  rice,  chopped  nuts  and  eggs.  When  all  ingredi- 
ents have  cooked,  roll  in  crumbs  and  shape  into 
croquettes.  Roll  croquettes  in  crumbs  and  place 
in  frying  basket.  Fry  in  hot  fat. 

— Mrs.  John  F.  Andrews.  Jr. 
Chicken  Croquettes 

y2  chicken  chopped  fine  1  saltspoon  white  pepper 
X>  teaspoon  salt  Few  drops  onion  juice 

y2   teaspoon  celery   salt        1   teaspoon  chopped 
'4   saltspoon  cayenne  parsley 

pepper  1   teaspoon  lemon  juice 

Make  one  pint  very  thick  cream  sauce.  When 
thick  add  one  beaten  egg,  and  mix  the  sauce  with 
the  chicken,  using  only  enough  to  make  it  as  soft 
as  can  be  handled.  Spread  on  a  shallow  plate  to 
cool.  Shape  into  rolls.  Roll  in  fine  bread  crumbs, 
then  dip  in  beaten  egg.  then  crumbs  again  and  fry 
in  smoking  fat  one  minute. 

Thick  Cream  Sauce 

2  even   tablespoons  1    pint  cream 

butter  '/.    teaspoon   salt 

4  heaping  tablespoons          j/'   saltspoon   white 
Hour,  or  two  corn  pepper 

starch  Few    grains    cayenne 

l/>  teaspoon  celery  salt 
Scald  the  cream.     Melt  butter  in  granite  sauce- 


46  TRIED   AND  TRUE 

pan :  when  bubbling  add  the  dry  corn  starch  or 
flour.  Stir  until  well  mixed.  Add  one-third  of  the 
cream,  stir  as  it  boils  and  thickens.  Add  more 
cream  and  boil  again.  AYhen  perfectly  smooth  add 
the  remainder  of  the  cream.  Add  seasoning.  Mix 
it  while  hot  with  the  meat. 

— Mrs.  Hunter   Booker. 

Chicken  Croquettes 

2   chickens    (minced)  2   cans   mushrooms 

1   Ib.  veal  l/y  can  fresh  peas 

Pepper  and   salt  Very  little  sage 

Butter  size  large  egg  2  tablespoons  flour 

Cook  chickens  and  veal,  chop  or  mince  (not  fine. ) 
Put  butter  in  skillet,  let  brown  with  flour  then  stir 
in  the  mushrooms:  stir  until  it  thickens  nicely,  then 
-add  meat  with  seasonings.  If  it  seems  too  dry  add 
one  well  beaten  egg,  or  if  too  moist  cracker  crumbs. 
Form  in  croquettes  and  fry  a  light  brown  in  deep 
fat. 

James  Bufford  (Colored  Caterer.) — 

Mayonnaise  of  Mackinaw  Trout 
Cut  Mackinaw  trout  orke  and  one-half  inches? 
thick,  boil  ten  minutes  in  water  (which  has  had 
onion,  parsley  and  celery  boiled  tender  in  it  first 
also  salt  and  pepper).  Lay  fish  on  platter  to  cool. 
When  ready  to  serve  put  each  slice  of  fish  on  a  let- 
tuce leaf  and  pour  over  it  Mayonnaise  with  a  small 
quantity  of  very  finely  chopped  onion,  chopped 
ley  and  whole  capers,  more  parsley  than  capers. 
Serve  with  cheese  straws. 

— Anna   \  .   Ray. 

Deviled  Crabs 

1  doz.  large  crabs  1  teaspoon  lemon  juice 

1  raw  egg  1  scant  tablespoon  butter 

1  teaspoon   \Yorcester-         8  tablespoons   cream 

shire  sauce  Pinch  of  dry  mustard 

2  tablespoons  fine  bread      Salt,    cayenne   and    to- 

crumbs  basco  sauce  to  taste 


TRIED  AND  TRUE  47 


mt.fr 


To  those  who  appreciate  the  great  value    of    exclusiveness    in 
articles  they  choose  for  gifts     -    The  house  of 


Offers  a  wealth  of  suggestions  in    distinguished    gems,    jewels 
and  art  wares  in  all  this  country. 


437  SOUTH  BROADWAY 


Boil  live  crabs  fifteen  minutes.  Remove  meat 
and  pick  in  fine  pieces.  Wash  shells  well  and  dry 
them.  Add  the  raw  egg.  cream,  Worcestershire 
sauce,  lemon  juice,  salt,  pepper,  mustard  and  to- 
basco.  Mix  thoroughly,  fill  the  shells  rounding  full. 
Stir  the  bread  crumbs  into  the  melted  butter  and 
cover  the  top.  l>ake  only  long  enough  to  thorough- 
ly heat,  and  serve  at  once. 

— Louise  Howard. 


48  TRIED  AND  TRUE 


Meats 


"The  sauce  to  meat  is  ceremony  ; 
Meeting'  were  bare  without  it." 

—Macbeth. 

Roast  Wild  Duck 

After  cleaning  thoroughly,  leave  them  whole. 
Place  in  a  baking  pan,  put  two  or  three  slices  of 
bacon  across  breasts.  Sprinkle  very  lightly  with 
flour,  add  about  one-fourth  cup  of  boiling  water 
and  pinch  of  salt.  I>ake  in  a  very  hot  oven  twenty 
minutes  or  possibly  a  trifle  longer.  Serve  with  the 
gravy  from  the  pan  poured  over  them.  Wild  duck 
is  much  nicer  when  not  stuffed. 

—Esther  K.  Bourke. 

Beef  Loaf  With  Tomato  Sauce 

2}/2  Ibs.   Hamburger  y2  cup  butter 

steak  2  cups  sweet  milk 

}/2  lb.  pork   (chopped)          1  teaspoon  salt 
2  cups  bread  crumbs  1    teaspoon  parsley 

l/2    teaspoon   pepper  (chopped) 

Mix  thoroughly  and  pat  into  a  loaf  and  bake 
two  and  one-half  hours,  basting  often.  Serve  hot 
with  or  without  tomato  sauce. 

Tomato  Sauce 

/4   can   tomatoes  3  level  teaspoons  flour 

1  large  slice  of  onion  2  tablespoons  butter 

1  level  teaspoon  salt  Sprinkling  of  cayenne 

Cook  tomatoes  with  onion,  strain  and  return  to 
stove  and  add  flour,  butter,  salt  and  cayenne,  cook 
until  consistency  of  thin  custard. 

—Mrs.  Marie  Hagerty. 


TRIED  AND  TRUE  49 

Sauer  Braten  (Boeuf  a  la  Mode) 

4  Ibs.  chuck  or  round  1  quart  vinegar 

of  beef  2  onions 

y2  lb.  bacon  1  teaspoon  whole  pepper 

3  bay  leaves  A  few  cloves 

Cut  one-quarter  pound  of  bacon  into  strips,  mak- 
ing holes  in  meat  and  drawing  them  through  the 
meat.  Place  meat  and  ingredients  in  covered  earth- 
enware vessel.  Pour  vinegar  over  all,  letting  them 
remain  in  vessel,  turning  meat  once  or  twice  a  day. 

At  the  end  of  the  third  day,  fry  out  one-quarter 
pound  of  bacon,  turning  meat  until  quite  brown  in 
the  bacon  fat.  When  quite  brown,  place  in  pot, 
pouring  the  vinegar  now  heated  over  slowly  ;  add 
the  ingredients,  boil  slowly  for  three  hours.  Add 
boiling  water  as  required. 

— Miss  Apel. 

German  Meat  Loaf  (Fine) 

1  lb.  chopped  beef  Salt  and  pepper  to  taste 

1  lb.  chopped  pork  2  tablespoons  capers 

(ground  very  fine)  1  large  onion 

y2  lemon,  rind  and  all          Hread  crumbs 

2  sardelles   (a  small  fish      1   tablespoon  melted 

like  sardine)  butter 

2  eggs  well  beaten 

The  capers,  lemons,  onions  and  sardelles  should 
all  be  chopped  together  and  added  to  meat.  Add 
eggs  and  bread  crumbs  sufficient  to  mould  into  loaf, 
roll  in  bread  crumbs  and  brown  on  top  of  stove  in 
butter.  Add  water,  one  bay  leaf,  three  whole 
cloves,  three  whole  peppers.  Cover.  Bake  in  mod- 
erate oven  one  hour. 

Veal  can  be  used  the  same  way. 

— Mrs.  Eva  M.  Wilkinson. 


50  TRIED  AND  TRUE 

Beef  Loaf  With  Tomato  Sauce 

2  Ibs.  round  steak  1   cup  cracker  crumbs 

ground  fine  1  teaspoon  salt 

1  egg  2  teaspoons  sage 

y2  teaspoon  pepper  2/$  cup  milk 

Mix  well  and  pat  into  a  firm  loaf,  lay  on  top  two 
slices  of  bacon  and  small  piece  of  suet ;  bake  forty- 
five  minutes. 

Tomato  Sauce 

1  pint  strained  tomatoes      1  tablespoon  chopped 

3  cloves  onion 

1  teaspoon  butter  A  little  salt  and  pepper 

Simmer  ten  minutes,  thicken  with  cornstarch 
and  strain. 

— Mrs.   Sawyer. 

Meat  Loaf 
1    large   cup    rolled  Salt  pepper  and  sajje  to 

crackers  taste. 

Y±  lb.  pickled  pork  2  eggs 

3  Ibs.  beef  or  veal 

Mix  meat,  crackers,  eggs,  seasoning.  Form  into 
loaf,  dot  with  butter  and  put  in  baking  pan  ;  keep 
a  little  water  in  pan  ;  slice  one  onion  over  top  of  loaf 
and  bake  two  hours,  basting  frequently.  Serve  cold, 
sliced  thin. 

— Mrs.  Cora  S.    P>  rough. 

Virginia   Brunswick   Stew 

For  a  large  family,  three  gallons  of  water  to 
which  add  two  chickens  cut  up  and  one  pound  fat 
bacon.  As  soon  as  chickens  have  cooked  enough 
for  the  meat  to  leave  the  bones,  take  them  out  and 
pick  to  pieces.  Return  the  meat  to  the  water,  add 
one  half  gallon  of  chopped  Irish  potatoes;  one  and 
one-half  pints  of  green  corn  cut  off,  one  pint  butter 
beans,  one  quart  ripe  tomatoes  peeled.  Season  writh 


TRIED  AND  TRUE  51 

black  and  red  pepper,  salt  and  butter.  As  soon  as  it 
begins  to  thicken,  stir  constantly.  Squirrels  are  an 
excellent  substitute  for  chicken  in  this  stew. 

— Mrs.    Breckinridge. 

Virginia  Brunswick  Stew 

One  small  chicken  or  squirrel  or  rabbit ;  four 
ears  tender  corn  or  one-half  can  corn ;  one  cup 
shelled  lima  beans ;  four  tomatoes ;  one  onion  and 
several  pieces  of  tender  celery.  One-half  cup  cooked 
rice  to  be  added  when  stew  is  done ;  one  heaping 
teaspoon  of  butter;  salt  and  pepper. 

Have  chicken  cut  in  small  pieces  and  put  on 
with  one  quart  cold  water.  Let  it  boil  a  few  min- 
utes, then  add  lima  beans,  tomatoes,  onions  and 
celery  and  let  it  simmer  very  slowly  for  one  and  a 
half  to  two  hours.  Then  add  corn  which  has  been 
scraped  from  the  ears,  the  rice,  salt,  pepper,  butter, 
and  let  it  boil  rapidly  a  few  minutes.  Serve  in 
ramekins  or  some  individual  dish.  Very  delicious. 

—Lucy  H.  Guerrant. 

Pilaff 

1  cup  raw  rice  1  pint  tomatoes,  fresh  or 

1-  or  2  green  chilis  canned 

1  or  2  cups  mutton  cut          1   pint  water  (boiling) 

in  dice  1  teaspoon  salt 

1    tablespoon   butter 

Fry  the  raw  dry  rice  in  iron  saucepan  with  the 
butter  until  delicately  browned.  Add  meat  cut  in 
dice,  stir  and  brown.  Add  boiling  water  and  to- 
matoes— if  canned  are  used,  take  the  solid  part  only 
— chilis  cut  in  small  pieces  and  salt. 

Cook  slowly  until  rice  is  done  and  is  moist  but 
no  liquid  left.  Do  not  stir  at  all.  If  necessary,  lift 
carefully  with  a  knife. 

—Mrs.  Charles  S.  Gilbert. 
Altadena. 


52  TRIED  AND  TRUE 

Cannelon  of  Beef 

1  Ib.  Hamburger  steak          1   teaspoon  lemon  juice 

1  egg  1  teaspoon  salt 

1  tablespoon  chopped  3  dashes  black  pepper 

parsley  -  tablespoon  bread 

1   tablespoon  butter  crumbs 

y2    teaspoon   onion   juice 

Mix  all  the  ingredients  together,  pat  and  form 
into  a  loaf  about  six  inches  long.  Wrap  in  but- 
tered paper.  Place  in  baking  pan  in  quick  oven. 
l>ake  thirty  minutes.  Baste  every  five  minutes  with 
one-quarter  cup  butter  melted  in  one  cup  boiling 
water.  Serve  with  brown  mushroom  sauce  around 
it. 

Mushroom  Sauce 

1  heaping  tablespoon  y2  teaspoon  onion  juice 

butter  y2  teaspoon  salt 

1  heaping  tablespoon  l/&  teaspoon  black  or 

flour  white  pepper 

y2  pint  water  or  soup          1   tablespoon  \Yorcester- 

stock  shire  sauce 

1  pint  can  mushrooms 

Melt  the  butter,  add  flour  and  brown,  then  add 
stock  or  water.  Cook  until  boiling;  add  seasoning 
and  mushrooms.  Cook  five  minutes. 

—Mrs.  Sarah  Weeks. 

Yorkshire  Pudding 

4  eggs  beaten  light  2  cups  sifted   flour 

l/2   teaspoon   salt 

When  a  roast  of  beef  is  within  a  half  hour  of  the 
turn,  drain  off  the  gravy  in  a  bowl,  leaving  two  ta- 
blespoonfuls  in  the  dripping  pan.  Lay  a  gridiron 
over  the  pan  that  will  go  into  the  oven.  If  not,  prop 
the  meat  on  clean  sticks  laid  across  the  top  of  the 
dripping  pan.  Pour  in  the  pudding,  letting  the  fat 
from  the  roast  drop  on  it  as  it  cooks. 


TRIED  AND  TRUE  53 

Roast  Beef  with  Yorkshire  Pudding 

Beat  whites  and  yolks  in  separate  bowl  ..  Into 
the  yolks  stir  the  milk,  then  the  frothed  whites,  and 
salted  flour  by  turns.  Mix  quickly  and  bake  at  once. 
Cut  the  pudding  into  strips  an  inch  wide  by  three 
long  and  lay  about  the  beef  when  dished. 

-Mrs.  H.  C.  King. 

Meat  Toast 

Cold  beef  or  steak  may  be  used,  but  veal  is  bet- 
ter. To  a  pint  of  chopped  meat  add  half  a  pint  of 
sou])  stock,  gravy  or  cream,  a  teaspoon  salt,  a  little 
pepper,  a  tablespoon  flour  and  one  of  butter.  Simmer 
together  for  half  an  hour  and  spread  on  dipped 
toast. 

-Mrs.   II.  C.  King. 

Country  Club  Chicken  Pie 

l)oil  a  large  chicken  until  very  tender,  remove  the 
large  bones  and  pull  into  uniform  pieces.  Put  into 
large  baking  pan  (in  which  you  can  serve  it),  thick- 
en the  liquor  in  the  kettle  (a  half  cup  of  flour  with 
one  cup  of  milk  would  be  sufficient).  If  it  is  not 
rich  add  butter.  Have  plenty  of  gravy.  Cut  four 
hard-boiled  eggs  into  eighths,  and  put  over  the 
chicken ;  pour  on  the  gravy. 

Mix  two  cups  flour,  salt,  two  teaspoons  baking 
powder,  one  heaping  tablespoon  soft  lard  or  butter; 
add  one  cup  of  milk,  make  into  a  soft  batter.  Have 
the  pan  of  chicken  boiling  gently.  Put  the  batter 
on  top  by  small  spoonfuls  rather  close  together. 
P>ake  in  a  hot  oven  twenty  minutes,  as  you  would 
biscuits.  It  is  important  that  the  chicken  is  hot 
when  the  batter  is  put  on  top. 

This  is  an  excellent  way  to  utilize  the  remains 
of  any  kind  of  roast,  especially  lamb  or  veal.  Be 
sure  to  have  a  good  gravy  with  it.  , 

— Mrs.  Edith  Bayliss. 


54  TRIED  AND  TRUE 

Tongue  with  Raisins 

(German  Style) 

Pickled  beef  or  calf  tongue  boiled  until  tender. 
Peel  and  slice  about  one-half  inch  thick. 

For  Gravy 
1  large  cup  seeded  2  tablespoons  drippings 

raisins  Pepper  to  taste 

;_>  cup  vinegar  2  cups  hot   water 

2  tablespoons  flour 

Brown  flour  in  drippings.  Add  vinegar  and 
water,  raisins  and  pepper.  Put  in  sliced  tongue 
and  simmer  one  hour.  Add  more  water  if  necessary. 
Tongue  may  be  boiled  day  before. 

— Mrs.  A.  K.   Pergrim. 

Roast   Ham 

1  fine  "pig"  ham  Few  whole  cloves 

Handful  clover  hay  3  tablespoons  brown 

1   pint  bottle  "dry"  sugar 

champagne  2  tablespoons  flour 

Soak  ham  in  cold  water  over  night.  Put  over 
slow  fire  handful  sweet  clover  hay  in  iron  kettle, 
ham  and  water  sufficient  to  cover.  Simmer  all  day. 
One  hour  before  removing  from  fire  add  the  pint  of 
champagne.  Allow  ham  to  remain  in  the  water  and 
wine  all  night.  Next  morning  take  from  water,  re- 
move skin.  Mix  sugar  and  flour  and  cover  ham. 
sticking  the  cloves  in  the  upper  side.  Put  in  roast- 
ing pan  with  enough  of  the  water  and  wine  in  which 
it  was  boiled  to  prevent  burning.  Bake  in  slow  oven 
to  brown.  Serve  hot  or  cold,  with  or  without  cham- 
pagne sauce. 

— Louise  Howard. 

How  to  Cook  Smithfield  Ham 
Soak  ham  over  night,  put  on  to  boil  next  morn- 
ing, cooking  very  slowly.     When  done,  take  off  and 
let  cool  in  its  own  essence.     When  cold  take  off  the 


TRIED  AND  TRUE  55 

skin,  gash  the  top  with  a  knife.  Sprinkle  on  top 
of  ham  two  teaspoons  of  sugar,  a  little  dry  mustard, 
teaspoon  of  celery  seed,  a  little  cracker  dust,  and 
wine  glass  of  good  sherry.  Put  in  oven,  and  bake 
a  few  minutes,  garnish  with  water  cress  or  doubled- 
curled  parsley. 

—Frances  Lee  Booker, 

Virginia. 

Virginia  Ham 

Select  a  good  ham  (one  that  is  country  cured 
or  a  Smithfield  preferred).  Place  in  a  weak  solu- 
tion of  salt  water  to  soak  overnight.  In  the  morn- 
ing put  it  in  enough  fresh  water  to  cover  and  sim- 
mer nine  hours.  The  ham  must  never  boil;  that 
is  the  secret  of  the  success  of  this  recipe.  When 
it  is  done  remove  vessel  from  the  stove  and  leave 
ham  to  cool  in  the  water  in  which  it  has  cooked. 
The  following  morning  skin  it,  pour  over  a  little 
wine,  sprinkle  with  fine  bread  crumbs  and  sugar 
and  bake  a  delicate  brown.  This  recipe  has  been 
in  the  Randolph  family  of  Virginia  for  generations, 
and  if  faithfully  followed  will  make  the  lean  and 
fat  of  the  ham  so  delicious  that  it  literally  melts  in 
the  mouth. 

— Mrs.   P>aker  P.   Lee. 

GARNISHES 
Garnishes  and  Sauces  for  Meat  and  Fish 

Parsley  is  the  almost  universal  garnish  to  all 
kinds  of  cold  meat,  poultry,  fish,  butter,  cheese,  etc. 

Horse-radish  is  the  garnish  for  roast  beef,  and 
for  fish  in  general ;  for  the  latter,  slices  of  lemon 
are  sometimes  laid  alternately  with  heaps  of  horse- 
radish. 

Slices  of  lemon  for  boiled  fowl,  turkey  and  fish 
and  for  roast  veal  and  calf's  head. 

Fried  smelts  for  turbot. 


56  TRIED  AND  TRUE 

Currant  jelly  for  game,  also  for  custard  or  bread 
pudding. 

Seville  oranges  in  slices  for  wild  ducks,  wid- 
geons, teal. 

Mint,  with  or  without  parsley  for  roast  lamb,  hot 
or  cold. 

A  red  pepper  or  small  red  apple  for  the  mouth 
of  a  roast  pig. 

Spots  of  red  and  black  pepper  alternated,  on  the 
fat  side  of  a  boiled  ham,  which  side  should  be  up- 
permost on  the  platter. 

Carrots  in  slices  for  boiled  beef,  hot  or  cold.  They 
may  be  cut  in  ornamental  forms. 

Barberries,  fresh  or  preserved,  for  game. 

Red  beet  root  sliced  for  cold  meat,  boiled  beef  or 
salt  fish. 

Fried  sausages  or  forcemeat  balls  for  roast 
turkey,  capon  or  fowl. 

Fennel  for  mackerel  and  salmon,  whether  fresh 
or  pickled. 

Lobster  coral  and  parsley  for  boiled  fish. 

Sliced  eggs,  showing  the  white  and  yellow,  for 
chicken  salad. 

Sprays  of  celery  top  for  salads,  cold  meats,  etc. 
— Mrs.  Susan  C.  Hosmer. 

For  Garnishing  Fish,  Etc. 

When  using  parsley  or  other  green  herb  to  sprin- 
kle over  food,  after  chopping  as  fine  as  possible  put 
it  in  a  bit  of  cloth,  twist  it  tight  and  hold  under  a 
stream  of  cold  water  for  a  few  moments.  Then 
squeeze  it  as  dry  as  possible.  When  shaken  out 
it  will  be  in  the  form  of  fine  green  powder  and  can 
be  evenly  distributed. 

— Lydia  F.  Moir. 

Virginia  Cold  Cucumber  Catsup 
6  large  young  cucumbers      2  onions 
1   teaspoon   white  */2  teaspoon  celery  seed 

mustard  .seed  Salt  and  pepper  to  taste 


TRIED  AND  TRUE  57 

Peel  and  grate  cucumbers  and  strain  very  dry 
through  gauze.  Add  grated  onion,  a  little  horse- 
radish if  desired,  and  the  above  seasoning.  Then 
pour  in  good  apple  vinegar  until  it  seems  thin 
enough.  Put  in  bottles  with  glass  stoppers  or 
close  with  corks  and  seal  with  wax.  This  is  very 
excellent  with  all  cold  meats  and  will  keep  inde- 
finitely in  a  dark  and  cool  place. 

— Lucy  II.  Guerrant. 

Cucumber  Sauce 

3  doz.  large  cucumbers        ]A  cup  celery  seed 

4  large  onions  A  little  black  pepper 
YZ   cup  white  mustard          l/>  cup  salt 

seed  l/2  cup   sugar 

Chop  the  cucumbers  and  onions  fine.  Then  add 
the  salt  and  let  stand  eight  hours.  Drain  all  the 
water  off;  then  add  all  the  other  ingredients,  cover 
with  vinegar  and  put  over  fire  until  it  is  scalding 
hot ;  bottle  and  seal  tight. 

— Mrs.  B.  F.  Novioch. 

Chili   Sauce 

24  large  ripe  tomatoes         4  tablespoons  salt 
6  green  peppers  1  qt.  vinegar 

4  tablespoons  brown  1   teaspoon  ginger 

sugar  1   teaspoon  cloves 

1   bunch  celery  1    teaspoon   allspice 

4  medium-sized  onions 

Peel  and  cut  tomatoes  in  small  pieces,  remove 
seeds  from  peppers.  Chop  onions,  peppers  and 
celery  very  fine.  Add  sugar  and  salt,  mix,  add  vine- 
gar. Cook  from  three  to  four  hours  until  it  be- 
comes thick.  Before  removing  from  fire  add  spices. 
(Makes  about  fifteen  to  eighteen  glasses.) 

— Mrs.H. H.Walker. 


58  TRIED  AND  TRUE 

Chili  Sauce 

3  doz.  large  ripe  12  onions 

tomatoes  2    tablespoons    mustard 

12  green  sweet  peppers  seed 

7  teacups  vinegar  A  little  salt 

Chop  the  peppers  and  onions,  then  put  all  to- 
gether and  boil  thoroughly.  Strain  and  boil  to 
any  thickness  desired.  Add  one  cup  sugar  half  an 
hour  before  removing  from  the  fire.  Bottle  and  seal 
tightly. 

—Mrs.  Wm.  H.  Allen. 

Chili  Sauce 

18  large  tomatoes  5  cups  vinegar 

6  large  onions  3  tablespoons  salt 

6  red  bell  peppers  12  tablespoons  sugar 

Chop  tomatoes,  onions  and  bell  peppers,  add  vine- 
gar seasoned  with  salt  and  sugar ;  cook  until  smooth 
and  thick. 

— Mrs.  A.   A.    lUirnand. 

Celery  Sauce 

15  large  ripe  tomatoes  1   red  pepper 

5  large  onions  2  tablespoons  salt 

4  stalks  celery  6  tablespoons  white 
3j/2  cups  vinegar  sugar 

Chop  all  fine,  but  separately;  boil  one  and  a  half 
hours;  put  in  jars  when  cool  and  seal. 

— Mrs.  Neil  C.  Murray. 


TRIED  AND  TRUE  59 


Deoetables 


Corn  Pudding 

6  ears  tender  corn  1  tablespoon  corn  meal 

2  eggs  1   teaspoon  baking 
l/2  teaspoon  salt  powder 

1  pint  milk  1  tablespoon  butter 

1  tablespoon  flour 

Cut  corn  from  cob,  slicing  through  middle  of 
the  grain  :  then  scrape  rest  from  cob,  add  meal  and 
flour,  the  eggs  well  beaten,  salt,  milk  and  butter 
and  last  the  baking  powder.  Pour  into  baking  pan 
and  bake  in  moderate  oven  one-half  hour  or  until 
pudding  sets  like  custard.  Delicious. 

— Miss  Eva  Wilkinson. 

Corn  Pudding 

Two  dozen  ears  green  corn,  well  filled  out  but 
young,  grate  and  scrape  from  cob.  Add  three  or 
four  pounded  crackers,  one  quart  milk,  five  eggs, 
four  tablespoons  sugar,  a  little  salt.  Bake  two 
hours  in  a  moderate  oven.  Serve  with  butter. 

(A  great  favorite  at  the  old-fashioned  Nantucket 
teaparties.) 

Corn  Oysters 

1  pt.  grated  corn  1  cup  flour 

i/}  cup  butter  1  beaten  egg 

3  tablespoons  milk  Salt  and  pepper 

Mix  ingredients.  Drop  in  small  cakes  and  fry 
in  butter. 

— Mrs.  Susan  C.  Hosmer. 
Nantucket,  Mass. 


60 


TRIED  AND  TRUE 


A  SPECIAL  INVITATION 

Is  extended  to  all  lovers  of  the 
Home  Beautiful  to  inspect  this 
most  interesting  exhibit  of  fur- 
nishings for  the  home. 

Our  Gift  Section  on  the  third 
floor  will  be  found  particularly 
interesting  to  those  seeking  the 
unusual  yet  practical  gift. 


California  furniture  Co. 


,  644=646 


Corn  Oysters 
1  doz.  ears  green  corn,        1   teaspoon  baking 

grated  powder 

1  tablespoon  melted  1  egg 

butter  y+  cnp  flour 

Pepper  and  salt  to  taste 

Mix  well  together,  drop  by  tablespoon  into  a  pan 
containing  hot  butter  and  fry  to  a  light  brown. 
Serves  about  eight  or  ten  people. 

— Martha  Wilson  \Yright. 

Corn  Oysters 

Four  ears  of  corn  make  one  level  cup  of  corn 
grated  in  a  coarse  grater,  one  cup  of  milk,  one  and 
one-half  teaspoons  salt,  one-quarter  teaspoon  pep- 
per, two  eggs.  Beat  eggs  and  add  to  the  mixture. 


TRIED  AND  TRUE  61 

Cook  in  a  frying  pan  with  fat  or  olive  oil  to  a  depth 
of  one-half  inch.  Drop  the  mixture  by  the  spoon- 
ful into  the  fat.  Cover  for  the  first  few  moments. 
When  brown  turn,  and  drain  on  brown  paper. 

-Mrs.  H.  C.   King. 

Egg  Plant 

1  egg  plant  1  egg 

3  tablespoons  milk  Pinch  salt 

1  good  tablespoon  flour 

Slice  egg  plant  about  three-quarters  inch  thick. 
Lay  in  salt  ice  water  one  hour.  (Use  about  one 
medium  tablespoon  of  salt  for  six  or  seven  pieces.) 
Beat  egg,  add  flour,  milk  and  salt.  Dip  pieces  of 
egg  plant  in  this  batter  and  fry  as  doughnuts. 

—Mrs.  Win.  S.  Crane. 

Potato  for  Lunch  (Best  in  Chafing  Dish) 
f)  large  potatoes  (cold  l/2  pint  cream 

boiled)  Salt,  paprika  and  pinch 

10  chips  butter  chopped   parsley 

2  teaspoons  dry  mustard 

Cut  cold  boiled  potatoes  in  dice.  Put  butter 
and  cream  in  chafing  dish.  Let  come  to  a  boil. 
Add  potatoes,  season  well  with  salt  and  pepper  and 
add  pimientos  cut  in  small  squares.  Enough  pap- 
rika to  give  a  rich  creamy  pink.  Cook  until  cream 
will  not  run  from  potatoes.  Add  the  finely  chopped 
parsley. 

—Mrs.  E.  K.  Sibley. 

Cheese  Souffle 

\y2  cups  milk  3  eggs 

1    tablespoon   flour  1  cup  cheese 

Mix  flour  and  milk  and  cook,  then  add  the  well- 
beaten  yolks  of  eggs  and  finely  chopped  cheese,  salt 
to  taste,  bit  of  paprika.  Cook  until  cheese  is  melted, 
then  put  in  the  well-beaten  whites.  Cook  for  a  min- 


62  TRIED  AND  TRUE 

ute.    Line  a  dish  with  cooked  rice,  pour  in  the  cheese 
mixture,  bake  in  a  slow  oven  twenty-five  minutes. 

— Mrs.  A.  A.  lUirnand. 

Kidney  Beans  with  Cheese 
3  cups  beans  1   green  pepper 

2  red  peppers  1   small  onion 

6  tomatoes 

Soak  beans  over  night.  Add  fresh  water  in 
morning,  bring  to  a  boil.  Pour  water  off,  cook  un- 
til tender.  Prepare  sauce  of  tomatoes,  chopped  pep- 
pers, onion  and  salt,  add  to  beans.  Simmer  two 
hours.  Let  stand  over  night.  When  ready  to  serve, 
add  a  large  lump  of  butter  and  Eastern  cheese  to 
taste. 

— Carolyn   Hewson. 

Boston  Baked  Beans 

Put  one  pint  of  white  beans  to  soak  in  water  on 
back  of  stove.  Next  morning  drain  off  the  water 
and  put  in  cold  water  with  soda  the  size  of  a  pea, 
cook  until  skin  cracks  when  air  touches  them. 
Drain  again,  put  in  fresh  water  in  the  bean  jug 
with  one  tablespoon  of  molasses  and  half  pound 
salt  pork  on  top ;  bake  slowly  the  rest  of  the  day. 

— Anna  V.  Ray. 

Indian  Meal  Souffle 

4  cups  sweet  milk  1  tablespoon  butter 

YZ  teaspoon  salt  2  eggs 

1   cup  yellow  corn   meal 

Scald  the  milk  to  boiling  point.  Sift  in  slowly 
the  meal  stirring  constantly,  add  butter  and  salt. 
When  thickened  to  the  consistency  of  thick  cream 
remove  from  fire.  Let  it  cool  somewhat.  Then 
beat  eggs  until  foamy  and  mix  with  the  meal.  P>eat 
hard  and  bake  in  buttered  dish  twenty-five  min- 
utes. Good  with  game  or  chicken. 

— Mrs.  H.  A.  Wilkinson. 


63 

Potato  Balls 

Wash  and  pare  potatoes.  With  vegetable  cut- 
ter scoop  in  small  balls.  Fry  in  deep  fat.  Drain 
on  brown  paper  and  sprinkle  with  salt  and  chopped 
parsley.  Serve  hot. 

—Mrs.  J.  F.  Andrews.  Jr. 

A  Hint  to  the  Cook 

If  you  have  mashed  potatoes  left  over,  rinse  a 
tumbler  with  cold  water,  and  pack  the  potatoes 
evenly  in  the  glass.  When  cold  turn  out  and  slice 
the  right  thickness  without  breaking.  Dip  them  in 
flour  and  fry  to  a  good  brown  and  serve  hot. 

—Mrs.  Luke  D.  Phillips. 

Sweet  Potato  Croquettes 

Boil  potatoes  well,  then  peel  and  mash  fine,  sea- 
son with  salt,  roll  into  form  about  two  inches  long 
in  palms  of  hands.  Dip  in  well  beaten  eggs,  mixed 
with  a  little  cream,  then  dip  in  cracker  crumbs  and 
fry  in  hot  butter. 

— Mrs.  J.  E.  Quinn. 

Noodles 

1   egg  y2  teaspoon  salt 

1  cup  flour  A  little  water 

Roll  out  as  thin  as  possible,  hang  or  spread  out 
until  dry.  When  perfectly  dry  cut  into  thin  strips. 
Put  into  boiling  salted  water,  boil  half  hour.  Strain 
through  colander,  and  cover  with  bread  crumbs, 
fried  brown  in  butter. 

— Miss  Apel. 

Macaroni  and  Cheese 

1  Ib.  cheese  1  box  macaroni 

Boil  macaroni  in  salted  water  until  tender.  Strain 
and  put  in  boiling  water  again.  Add  one-half  milk. 
When  tender  remove  and  put  one  layer  of  macaroni, 
one  layer  of  finely  cut  cheese  and  small  bits  of  but- 


64  TRIED  AND  TRUE 

ter,  paprika,  salt  and  tomatoes.  Add  the  liquor  it 
has  been  boiled  in.  Continue  until  the  granite  basin 
is  full.  Add  more  milk  if  needed.  Cook  about  two 
hours  in  a  medium  oven  until  brown. 

—Mrs.  H.  C.  King. 

Nut  Loaf 

1  pint  bread  crumbs  1   cup  chopped  nuts 

l/4  cup  melted  butter 

(Brazil  nuts  are  very  good.)  Season  with  salt 
and  pepper  and  sweet  herbs.  Moisten  well  with  milk. 
Bake  fifteen  minutes  in  a  quick  oven.  Serve  with 
tomato  sauce. 

Nut  Loaf 

2  teaspoons    baking  2  eggs 

powder  \]/2   cups   English 

6  soda  crackers  rolled  walnuts  broken  fine 

fine  1    pt.   milk 

l/>  cup  flour 

Mix  well  and  bake  in  a  bread  pan  in  medium  hot 
oven  one-half  hour.  Serve  hot  with  tomato  sauce. 

—Mrs.  Luke  D.  Phillips. 

Macaroni  and  Cheese 

l/2   lb.   macaroni  or  1  large  tablespoon  butter 

spaghetti  2  large  tablespoons 

1  pint  milk"  flour 

1  cup  Eastern  cheese 

Break  macaroni  into  one  and  one-half  quarts  of 
boiling  salted  water  and  boil  until  tender  (about 
twenty-five  minutes).  Place  in  colander  and  dash 
cold  water  over  it  and  drain. 

Make  a  thick  white  sauce  by  melting  butter,  add- 
ing flour  and  slowly  stirring  in  the  milk,  then  add 
the  cheese,  chopped  if  soft,  grated  if  dry,  salt  and 
pepper,  stir  until  cheese  is  melted,  then  add  macar- 
oni. Place  in  buttered  baking  dish,  sprinkle  over 


TRIED  AND  TRUE  65 

top  with  bread  crumbs,  bits  of  cheese,  butter  and 
paprika.     Brown  in  oven. 

— Mrs.  A.  A.  Burnand. 

Dago  Tunny 

(For  six  people) 

1  package  macaroni  1   kettle  water 
Salt  1   lump  butter 
3  or  4  slices  bacon  2  onions 

2  or  3  large  tomatoes  1  red  pepper 

Bring  to  a  boil  a  kettle  of  water,  salt  to  taste. 
Put  in  a  lump  of  butter  the  size  of  a  walnut.  Stir 
in  macaroni  slowly  so  the  water  will  continue  to 
boil.  Cook  over  a  moderate  fire  until  thoroughly 
done  (about  th: ee-quarters  of  an  hour). 

\Yhile  macaroni  is  boiling,  dice  three  or  four 
slices  of  bacon,  slice  two  good-sized  onions  and  fry 
together  until  a  rich  brown.  Peel  two  or  three  large 
tomatoes  by  placing  in  boiling  water  to  loosen  skins. 
Cut  them  up  fine  and  cook  in  small  saucepan  adding 
the  onions  and  bacon,  also  add  red  pepper  to  suit 
taste.  When  the  macaroni  is  about  cooked  stir 
into  it  this  sauce,  continue  cooking  slowly  for  ten 
or  fifteen  minutes.  Just  before  serving,  sprinkle 
with  grated  cheese. 

— \  erna    Wilbur    Simmons. 

Asparagus  and  Eggs 

Cut  two  dozen  stalks  of  asparagus,  (leaving  out 
the  hard  parts)  in  inch  lengths  and  boil  tender. 
Drain.  Pour  upon  them  a  cupful  of  drawn  butter, 
stir  until  hot,  then  turn  into  a  baking  dish.  Break 
six  eggs  upon  top  and  put  a  bit  of  butter  upon  each 
one.  also  salt  and  pepper.  Place  in  quick  oven  until 
the  eggs  are  set. 

—Mrs.  H.  C.  King. 


66  TRIED  AND  TRUE 

Stuffed  Egg  Plant 

l/2  inside  of  egg  plant  y^  cup  cold  meat 

y2  cucumber  chopped 

y2  cup  cracker  crumbs          Butter  size  of  walnut 
Salt  to  taste  l/2  sweet  pepper 

Moisten  with  tomato 

Cut  the  egg  plant  in  two,  lengthwise.  Remove 
the  inside  with  a  spoon  and  take  one-half  of  it.  one- 
half  sweet  pepper  and  one-half  cucumber,  these 
three  chopped  together.  Chop  the  meat  and  roll  the 
crackers.  Salt  to  taste,  melt  the  butter.  Mix  all 
ingredients  and  make  into  the  proper  consistency 
with  tomato.  Put  the  mixture  into  the  two  half 
shells  and  bake  thirty  minutes.  Serve  shells  on 
platter,  garnished  with  parsley. 

— Mrs.  A.  L.  Thompson. 


W1LSH1RE  I  HOME  55105  OR  55102 

Prompt  Free  Delivery 
We  Solicit  Telephone  Orders 


ALVARADO  PHARMACY 

Corner  Sixth  and  Alvarado  Streets 

CUT    RATE    DRUGGISTS 

Prescriptions  Filled  by  Graduate    Pharmacists.      Imported    and 
Domestic  Toilet  Requisits.     Fine  Stationery. 

We  invite  your  inspection  of  the  most   up-to-date  Drug   Store 
of  the  Westlake   District. 


TRIED  AND  TRUE  67 


Salabs  anfc  Salab  IDressinge 


"Let  onion  atoms  lurk  within  the  bowl. 
And  half  suspected — animate  the  whole." 

— Sidney  Smith. 

SALAD  DRESSINGS 

Mayonnaise  Dressing 

1  egg  1  cup  cream   ( sour  or 

1   level  tablespoon  salt  or  sweet) 

1  level  tablespoon  flour        1   scant  cup  sugar 
1    teaspoon   mustard  1  cup  weak  vinegar 

Beat  the  egg,  add  all  the  dry  ingredients,  then 
the  cream,  stir  well  to  prevent  lumps,  add  the  vine- 
gar, cook  until  thick,  stirring  constantly,  in  a  double 
boiler. 

This  is  excellent  made  with  condensed  milk,  full 
strength,  if  wanted  very  rich.  — Mary  E.  Rayliss. 

Salad  Dressing 

1    tablespoon    sugar  3  teaspoons  melted 

}/2  tablespoon  salt  butter 

1  egg  slightly  beaten  1  cup  thin  cream  or  milk 

]/>   tablespoon   mustard         J4  CUP  vinegar 

Mix  sugar,  mustard  and  salt  together;  then  add 
egg  and  melted  butter  and  very  gradually  the  vine- 
gar. Cook  in  double  boiler  until  consistency  of 
soft  custard.  Nice  on  potato  salad,  tomatoes,  raw 
cabbage,  etc.  —Mrs.  Sawyer. 

Cream  Mayonnaise 

1    cup  cream  1    teaspoon   dry   mustard 

1  cup  vinegar  1  teaspoon  salt 

YZ  cup  sugar  Dust  cayenne  pepper 

I/T,  cup  butter  3  beaten  eggs 


68  TRIED  AND  TRUE 

Use  double  boiler.  Cream  sugar,  butter,  salt  and 
pepper.  \\  hen  this  comes  to  the  boiling  point  add 
the  mustard  first  mixed  with  a  tablespoon  cream. 
Then  add  the  beaten  eggs  stirring  constantly,  add- 
ing small  quantities  of  the  vinegar  as  the  sauce 
thickens  until  all  is  incorporated  and  the  sauce  is 
the  thickness  of  Mayonnaise. 

Strain  and  place  on  ice  until  ready  for  use. 

—Mrs.  E.  K.  Siblc-y. 

Almond  Cream  Dressing 

1  cup  whipped  cream  1    teaspoon   of  Taragon 

Yolk  of  1  egg  vinegar 

1   tablespoon  powdered         1  teaspoon  olive  oil 

sugar  Just  a  little  salt  to  taste 

Garnish  with  strawberry,  lettuce,  blackberry, 
fixed  to  taste. 

— Mrs.  Thomas  Roswell   Browne. 

French  Dressing 

\l/2  teaspoons    salt  3  tablespoons  lemon 

6  tablespoons    olive    oil  juice 

]/4   teaspoon    mustard  Dash    cayenne 

l/4  teaspoon    pepper 

A  few  drops  of  onion  juice  (optional) 
Mix  ingredients  and  stir  until  well  blended. 

Boiled  Salad  Dressing 

\l/2  teaspoon   mustard          ll/2  teaspoons  melted 
\}/2  teaspoons  salt  butter 

2  teaspoons  flour  2  egg  yolks 

l/%  teaspoon    cayenne  *4   CUP  vinegar 

l/2  cup  thick  cream 

Mix  dry  ingredients,  add  yolks  of  eggs  slightly 
beaten,  then  add  butter  and  vinegar  very  slowly. 
Cook  over  boiling  water  until  mixture  thickens  like 
custard,  strain  and  cool,  then  add  cream  which  has 
been  beaten  stiff. 

— Anna  V.   Rav. 


69 


Cooked   Salad   Dressing 

2  eggs  or  yolks  of  4  1   tablespoon   Hour 

I 'inch  of  salt  l/2  cup  vinegar 

1    tablespoon   mustard         \l/2   cups  sour  cream 
2  tablespoons    sugar 

—Mrs.  Charles  F.  Potter. 

Mustard  Dressing 

Three  even  tablespoons  of  mustard  ;  one  table- 
spoon sugar;  one  egg  well  beaten  and  mixed  with 
sugar  and  mustard  to  a  paste;  one  teaspoon  of 
vinegar.  Put  in  double  boiler  and  cook  well.  When 
cool  add  tablespoon  of  oil.  Bottle  for  use. 

-Mrs.  C.  M.  Wood. 

Salad  Dressing 

(Most  excellent) 
1   egg  beaten  light  2  teaspoons  corn  starch 

1  cup  sweet  milk  or  wet  with  a  little  cold 
cream  water 

-)4   cup  vinegar  l/2   cup   sugar 

J4   cup  butter 

Mix  all  cold,  cook  in  double  boiler  until  quite 
thick. 

Fruit  Salad  Dressing 
y\  cup   cream  Pinch  salt,  red  pepper 

2  tablespoons  vinegar  and  mustard 

3  egg  yolks  2  teaspoons    sugar 

3  little    squares    butter 

If  not  sour  enough,  add  lemon  juice  when  ready 
to  serve.  Cook  all  in  double  boiler  to  consistency 
of  cream. 

Mayonnaise  Dressing 

To  prepare  Mayonnaise  have  the  oil,  two  yolks 
of  eggs  and  a  bowl  ice  cold.  Put  the  yolks  in  the 
bowl.  Stir  two  minutes  then  add  by  degrees  three- 
quarters  cup  oil,  a  few  drops  at  a  time,  while  stir- 


70  TRIED  AND  TRUE 

ring  with  a  small  wooden  spoon.  Stir  two  minutes, 
then  continue  and  use  the  remaining  oil.  When  the 
sauce  becomes  too  thick  add  a  little  vinegar,  about 
one-tablespoon  in  all.  Add  last  half  teaspoon  Eng- 
lish mustard  and  half  pint  of  whipped  cream.  The 
Mayonnaise  may  be  used  without  the  whipped 
cream.  (Wlren  the  oil  is  half  used,  add  one  teas- 
poon salt). 

—Mrs.  H.  C.  King. 

Mayonnaise  Dressing 

1   egg  y2  teaspoon  mustard 

l/2  teaspoon  salt  ]/2  teaspoon  vinegar 

(Use  Salad  oil  instead  of  Olive  oil) 
Beat  egg.  mustard  and  salt  well  together,  adding 
salad  oil  a  few  drops  at  a  time,  beating  continually, 
until  you  have  the  amount  desired ;  then  add  vinegar 
and  paprika.  If  it  should  show  a  tendency  to  curdle, 
put  on  ice  for  a  few  minutes.  Put  into  a  glass  jar 
and  keep  in  cool  place.  If  desired  whipped  cream 
may  be  added  which  improves  it. 

— Mrs.  Thomas  Roswell   Browne. 

Tomato  Salad 

,  Three  good-sized  tomatoes  cut  in  small  pieces 
stewed  with  dashes  of  paprika  and  salt,  sprig  of 
parsley,  two  teaspoons  of  sugar  and  piece  of  onion 
size  of  a  pea.  Cook  all  about  ten  minutes.  Strain. 
To  the  juice  add  a  half  box  of  Knox  gelatine  which 
has  been  previously  soaked  in  cold  water.  Pour  in 
individual  molds. 

— Lydia  F.  Moir. 

Celery  Salad 

Six  large  stalks  of  celery  cut  very  fine.  Keep 
covered  with  boiling  water  and  cook  until  tender. 
Add  two-thirds  of  envelope  of  Knox  gelatine  (pre- 
viously soaked  in  cold  water).  Attractive  i:  poured 


TRIED  AND  TRUE  71 

in  a  ring  mold.     Serve  with  cucumbers  on  lettuce 
leaves    with    French    Dressing. 

— Ivvdia  F.  Moir. 

Carrot    Salad 

3  medium-sized  carrots         1   cup  nuts 

Grate  the  raw  carrots,  add  broken  nuts  and  mix 
with  Mayonnaise  Dressing,  using  a  fork.  This  is  a 
deceiving  salad,  and  very  delicious  for  yellow 
luncheons.  Serve  cold  on  lettuce. 

— Mrs.  Thomas  Roswell    Browne. 

Chicken  Cucumber,  a  la  Jacqueo 

(For  twelve  persons) 
1   chicken  cut  to  dice  2  cucumbers,   cut   to 

1  can  of  French  peas  dice 

2  bunches  of  celery  %   qt.  olive  oil 

Juice  of  two  lemons,  a  little  vinegar  to  taste, 
season  with  salt  and  pepper. 

Garnish — With  pirnientos,  olives,  hearts  of  let- 
tuce. 

Salad,  a  la  Alice  Roosevelt 

(For  twelve  persons) 

8  tomatoes,  cut  up  in         Hearts  of  two  lettuce 
quarters  ]/4  cup   powdered   sugar 

A  little  salt  and  pepper,  paprika,  caper  and  vine- 
gar. Mayonnaise  Dressing. 

Garnish  with  hearts  of  lettuce  and  eggs. 

Mint  Salad,  a  1'  Orange 

With  Almond  Cream  Dressing 

(For  twelve  persons) 

7  oranges  l/4  cup  mint,  chopped 

1   box  strawberries  very  fine 

*4  cup  Maraschino  l/±  cup  cocoa  nut  chop- 

cherries  ped  very  fine 

Juice  of  two  lemons  Keep  on  ice  until  served 

— Mrs.  Thomas  Roswell   Browne. 


72  TRIED  AND  TRUE 

Cucumber  Salad 

l/2  box  Knox  gelatine  j/>  cup    pineapple    juice 

Juice  of  three  lemons  1   pt.  boiling  water 

YZ  cup  sugar  1   cup  cucumber 

1   level   teaspoon   salt          Touch  green  vegetable 
1   cup  pineapple  coloring 

}/2  cup   cold    water 

Take  gelatine,  cold  water  and  lemon,  mix  and 
let  stand  for  twenty  minutes.  Put  pineapple  and 
cucumber  through  meat  grinder.  Add  remainder  of 
ingredients,  well  mixed,  add  boiling  water  last,  put 
on  ice  to  cool.  Serve  on  lettuce  with  Mayonnaise 
Dressing.  This  is  a  delicious  salad,  very  appropri- 
ate for  green  luncheons. 

— Mrs.  Thomas  Roswell  Browne. 

Hindu  Salad 

Pineapple  Bananas 

Maraschino  cherries  Kirch  liqueur 

Bananas  and  pineapple  in  equal  parts.  Dice 
pineapple,  slice  bananas;  sprinkle  Maraschino  cher- 
ries, add  Kirch  to  taste. 

— Verna  Wilbur  Simmons. 

Pineapple  and  Marshmallow  Salad 
Take  equal  quantities  of  pineapple  and  marsh- 
mallow.  Dice  the  pineapple  and  cut  the  marshmal- 
lows  in  four  parts  with  scissors.  For  dressing  take 
equal  parts  Mayonnaise  and  whipped  cream.  Mix 
together,  serve  on  lettuce.  Do  not  mix  until  ready 
to  serve. 

— Anna   V.   Ray. 

Pineapple  Salad 

Juice  of  six  lemons,  sweeten  to  taste.  One  can 
Hawaiian  Pineapple. 

Dissolve  three  tablespoons  of  gelatine  in  as  little 
water  as  possible.  Cut  one  cucumber  in  small  dice 
(two  if  small),  also  cut  up  most  of  the  pineapple.  A 


TRIED  AND  TRUE  73 

little   green    leaf   coloring.        Put   all    together   and 
mould.     Serve  on  lettuce  leaves. 

Dressing 

( )ne-half  portion  of  whipped  cream  to  one-half 
Mayonnaise.  Break  up  pecan  meats  into  small  bits 
(do  not  chop)  and  put  into  dressing.  Some  prefer 
one-third  Mayonnaise  to  two-thirds  cream. 

—Mrs.  Charles  F.  Potter. 

Macaroni  Salad 

2  cups  boiled  macaroni      French  Dressing 

1   cup  chopped  celery          Mayonnaise  Dressing 

1   cup  chopped  cabbage 

Cut  macaroni  into  inch  pieces,  mix  thoroughly 
with  cabbage  and  celery,  marinate  with  French 
Dressing,  season  with  salt  and  paprika;  lastly  mix 
with  Mayonnaise.  Garnish  with  egg. 

—Mrs.   R.  H.   Norton. 

Peach  and  Pineapple  Salad 

Take  one  slice  of  Hawaiian  Pineapple,  place  half 
of  peach  in  center.  Garnish  with  Boiled  Dressing 
containing  chopped  nuts.  Serve  on  lettuce  leaf.  Use 
Boiled  Salad  Dressing. 

— Anna  V.  Ray. 

Nasturtium  and  Cream  Salad 
Select  large,  perfect  nasturtium  leaves  and  blos- 
soms. Lay  on  ice  until  crisp.  Arrange  leaves  in 
fancy  flat  dish.  Put  blossoms  on  leaves,  sprinkle 
with  salt.  Roll  out  in  your  hands  little  patties  of 
cottage  cheese,  two  inches  long  and  put  in  center 
of  each  blossom.  Either  French  Dressing  or  May- 
onnaise may  be  used  as  preferred. 

—Mrs.  H.  C.  King. 

Melon  Salad 

Take  a  fine  cantaloupe  melon,  scoop  the  fruit  in 
smooth  tablespoonfuls,  not  breaking.  Let  it  stand  a 


74  TRIED  AND  TRUE 

few  minutes  with  dressing  of  oil,  vinegar,  salt  and 
pepper.     Place  on  ice  until  ready  to  serve. 

—Mrs.  H.  C.  King. 

Fruit  Salad 

Put  two  level  tablespoons  Knox  gelatine  in  half 
cup  of  cold  water,  let  stand  ten  minutes.  Boil  one 
and  one-quarter  cups  of  sugar  and  chopped  rind  of 
two  lemons  in  two  cups  of  water  for  two  minutes. 
Remove  syrup  from  fire  and  add  juice  of  lemons  and 
gelatine.  Stir  until  dissolved.  (Dip  moulds  in  cold 
water,  drain  and  put  whatever  fruit  you  wish  in 
moulds).  Pour  mixture  over  fruit  and  stand  in  ice 
pack  three  hours.  Arrange  on  lettuce  and  garnish 
with  Moiled  Dressing. 

— Miss   Florence   Clark. 

Cabbage  Salad 

1    small  heiul  cabbage  1    head  celery 

1    small  onion  4  hard-boiled  eggs 

Chop  cabbage,  celery  and  onion  rather  fine.  Add 
eggs  cut  in  cubes.  Season  with  salt,  a  little  sugar 
and  black  pepper  to  taste.  Cover  with  following 
dressing. 

One-half  cup  vinegar,  scant  one-quarter  cup 
water.  ISring  to  boil  and  pour  slowly  so  as  not  to 
curdle  the  egg  that  has  been  beaten  very  light  and 
that  a  teaspoon  of  corn  starch  has  been  added  to. 
Let  dressing  get  perfectly  cold  before  putting  it  on 
the  salad.  After  adding  the  dressing  to  the  salad, 
add  two  large  tablespoons  of  olive  oil. 

—Mrs.  Arthur  Lowe  Wright,  Jr. 

Tomato  Jelly  Salad 

1   can   tomatoes  1  cup  water 

1  onion                                     y2  package   gelatine 
j4   bay  leaf  ( 1   envelope) 

2  stalks  celery  3  cloves 

Salt  and   pepper  to  taste 
Soak   gelatine   in   one-half   of   water.      Press   to- 


TRIED  AND  TRUE  75 

matoes  through  sieve  to  remove  seeds.  Cook  all  in- 
gredients except  gelatine  half  hour.  Remove  from 
fire  and  while  boiling  hot  pour  over  soaked  gelatine 
when  dissolved.  Pour  into  moulds. 

—Mrs.  Paul  Weeks. 

Salad 

One  can  pineapple  (large)  chopped  very  fine, 
all  the  juice.  One  medium-sized  cucumber  cut  very 
fine.  Juice  of  three  lemons,  three-quarters  cup 
sugar:  three  tablespoons  of  gelatine  soaked  in 
enough  water  to  dissolve,  pinch  of  salt  and  one  of 
red  pepper.  ( )ne  quart  of  boiling  water.  Burnett's 
coloring.  Add  whipped  cream  and  chopped  nuts  to 
Mayonnaise  for  dressing. 

(This  will  serve  eighteen  people.) 

— Louisa  Lines. 

Salmon  Salad 

1  can  salmon   (1   Ib.)  1   hard-boiled   egg 

YI  cup   vinegar  Salt,  paprika  and  black 

2  eggs  pepper  to  taste 
Drain   liquid  off   salmon  and  add  to  liquid   the 

vinegar.  Put  on  stove  to  boil.  Remove  and  add 
beaten  yolks  of  eggs,  stirring  until  thick.  Pick 
salmon  to  pieces  and  add  to  it  the  beaten  whites  of 
the  eggs.  Then  add  seasoning  and  Boiled  Dressing. 
Cut  hard-boiled  egg  over  the  top  and  serve  on  let- 
tuce leaves. 

-Miss  C.  Dilland. 

Tomato  and  Mushroom  Salad 
Take  six  tomatoes.  Scoop  out  the  pulp.  Put  the 
shells  in  a  cold  place.  Mix  the  pulp  (leaving  out  the 
seeds)  with  equal  quantities  of  chopped  olives  and 
mushrooms.  Allow  two  tablespoons  of  French 
Dressing  to  each  tomato.  Fill  shells  just  before 
serving.  Garnish  top  of  each  with  Mayonnaise 
Dressing  and  serve  on  lettuce  or  water  cress. 

— Anna  Y.   Rav. 


76  TRIED  AND  TRUE 

Meat  Salad 

1   Ib.  veal  }/2  medium-sized   onion 

y2   lb.  smoked  tongue  1   doz.   olives   seeded 

4  or  5  stalks  celery  3  pieces  of  pimiento 

3  hard-boiled  eggs 

Cook  a  nice  juicy  piece  of  veal.  Chop  fine  (or 
run  through  meat  grinder)  meat,  onion,  celery, 
olives,  pimiento  and  two  of  the  hard-boiled  eggs, 
reserving  one  egg  for  garnishing.  Add  lettuce 
(small  head)  cut  with  sharp  knife  or  scissors ;  salt 
and  pepper  (cayenne  to  taste)  or  chili  pepper. 

Enough  Duikee's  Salad  Dressing  with  a  little 
olive  oil,  a  few  drops  of  Worcestershire  Sauce  and 
juice  of  half  a  lemon  added  to  make  it  soft,  or  if 
preferred  a  home-made  Mayonnaise  Dressing. 

Garnish  the  dish  with  parsley,  olives  and  the 
reserved  hard-boiled  egg  cut  in  rings. 

— Miss  Martha  Wilson  Wright. 

Oyster  Salad 

(Serves  eight) 

1   (|t.  oysters  Salt  and  cayenne 

1   tablespoon    cider  1   pt.   very  thick- 

vinegar  Mayonnaise 

2  tablespoons   salad   oil 

Allow  oysters  to  just  come  to  boil  in  well  salted 
water.  When  cold  free  from  bits  of  shell  and  dry 
on  napkin.  Put  in  deep  China  bowl  and  pour  over 
the  vinegar  and  oil,  salt  and  pepper.  Put  in  ice  box 
to  marinate  for  two  or  three  hours. 

Cut  fine  across  the  stalk  enough  tender  celery 
to  cover  serving  platter  one-half  inch  deep.  Add 
Mayonnaise  to  the  oysters  that  have  been  well 
drained  from  the  marinate.  Pile  on  bed  of  celery, 
adding  a  little  Mayonnaise  on  top  if  liked.  Do  not 
mix  oysters  with  celery,  but  allow  celery  to  remain 
as  a  bed  when  served.  Serve  very  cold  with  green 
pepper  sandwiches. 

— Louise   Howard. 


TRIED  AND  TRUE  77 


Hot  Puddings 

"Strange  I  should  never  of  a  Dumpling  dream  : 
But.    Goody,    tell    me,    where,    where,    where's    the 

seam?" 

"Sire,  there's  no  seam,"  quoth  she:  "I  never  knew 
That  folks  did  Apple-Dumplings  sew." 
"\o?"  cried  the  staring  monarch  with  a  grin; 
"Xo\v,  how  the  devil  got  the  apple  in?" 

—John   \Yolcott. 

Steamed  Apple  Dumpling 

6  apples  2  teaspoons  baking 

1   cup  sugar  powder 

1/-2   cups  water  Milk  to  mix 

Salt  to  taste  2  cups  flour 

1   tablespoon    butter 

Cook  in  granite  pan  or  kettle,  large  enough  to 
allow  dough  to  swell.  Put  the  sugar  and  water  in 
your  granite  kettle  and  let  them  come  to  a  boil. 
Pare  the  apples  and  slice.  Turn  the  apples  into  the 
boiling  syrup,  place  cover  over  kettle  and  boil  until 
half  cooked. 

To  cover:  Add  the  baking  powder  and  salt  to 
the  flour,  and  run  the  mixture  through  the  sieve 
three  times.  Rub  the  butter  into  the  flour  as  for 
biscuits.  Add  milk  to  make  a  stiff  batter  and  lay  it 
in  kettle  over  the  apples  with  a  spoon.  Cover  the 
whole  with  a  close  lid  putting  a  weight  on  top.  Place 
the  kettle  where  there  will  be  no  danger  of  burning 
the  apples,  and  let  steam  twenty  minutes  without 
removing  the  lid. 

When  serving:    Take  with  a  spoon  a  portion  of 


78  TRIED  AND  TRUE 

the  dough  and  a  portion  of  the  apple.  Serve  with 
sugar  and  cream.  Flavor  with  nutmeg  if  wished. 
This  is  extremely  light,  and  much  superior  to  the 
boiled  apple  dumpling. 

— Mrs.  Rebecca  Thompson. 


Chocolate  Pudding 

1   pt.  bread  crumbs  5  tablespoons   grated 

1  _.   cup  sugar  chocolate 

1   pt.  milk  3  eggs 

Scald  the  milk,  add  the  bread  crumbs  and  choco- 
late :  then  the  \  oiks  of  the  eggs  and  sugar  which 
have  been  well  beaten  together.  Pour  into  buttered 
pudding  dish.  Hake  about  twenty  minutes  or  until 
set. 

From  the  whites  make  a  meringue.  Beat  the 
whites  stiff,  add  three  tablespoons  of  powdered 
sugar.  Spread  over  the  top  of  pudding  and  return 
to  oveo  for  a  light  brown.  Serve  cold  with  sweet- 
ened cream  to  which  has  been  added  a  little  vanilla. 

— Mrs.   Martha   Wilson   Wright. 


Carrot  Pudding 

1   cup   sugar  1   cup   shredded   and 

1   cup  carrots  chopped   suet 

1   cup  currants  1   cup  chopped  nuts 

1    cup  flour  1   teaspoon    cinnamon. 

1   cup  raisins  allspice   and   cloves 

1   cup  grated  potato 

(irate  potatoes  and  carrots.  Just  before  putting 
into  the  buttered  mould  add  one  teaspoon  of  baking 
powder.  Put  in  double  boiler  and  steam  three 
hours.  Serve  with  hard  sauce. 

— Mrs.  E.  P.  Johnson. 


TRIED  AND  TRUE  79 

Graham   Pudding 

1  cup   raisins,   chopped         1   cup  molasses 
fine  1   cup   sweet   milk 

A  little  salt  2  teaspoons  soda 

2  cups   graham    flour 

Mix  together  molasses  and  raisins,  add  salt,  add 
milk  in  which  soda  has  been  dissolved,  add  flour 
last.  Steam  three  hours. 

Sauce  for  Graham  Pudding 

J/>   cup  butter  (scant)  1   cup  sugar 

3  eggs  Vanilla  to  flavor 

Mix  well  butter  and  sugar,  add  eggs  (beat  whites 
and  yolks  separately)  add  the  flour. 

Set  in  dish  of  hot  water,  on  the  fire. 

—Mrs.  J.  E.  Quinn. 

Whole  Wheat  Pudding 

2/$  cup  molasses  1   cup  sour  milk 

2  cups  graham   flour.          1/2   teaspoon  salt 
sifted  j/2   teaspoon   soda 

1   cup  stoned  raisins 
Steam  two  and  one-half  hours. 

Sauce 

l/2   cup    butter  1   cup  sugar 

Yolks  of  2  eggs 

Stir  sugar  and  butter  to  a  cream,  add  the  eggs. 
Heat  this  over  a  tea-kettle  till  thoroughly  cooked 
and  then  add  the  beaten  whites  and  flavor  with  va- 
nilla. 

— Mrs.  George   Lawton. 

Prune   Whip 

One  pound  prunes  boiled  tender  and  crushed 
through  colander.  When  cool  add  whites  of  four 
eggs  and  whip  thoroughly;  add  two  tablespoons 


80  TRIED  AND  TRUE 

sugar.     Bake  in  a  dish  of  hot  water  twenty  minutes 
and  serve  with  or  without  cream. 

— Mrs.   George   Lawton. 

Queen  of  Puddings 

1   pt.  milk  2  eggs 

l/2  cup  sugar  1  lemon 

1   cup  fine  bread  crumbs 

Beat  yolks  of  eggs,  add  sugar,  beat  until 
smooth ;  add  milk  slowly  then  bread  crumbs  and 
half  lemon  rind  grated.  Put  in  a  pan  of  hot  water 
and  bake  in  moderate  oven  until  almost  done.  Add 
two  tablespoons  of  sugar,  juice  of  one-half  lemon,  to 
well-beaten  whites  of  eggs.  Spread  on  top  of  pud- 
ding and  return  to  oven  for  about  one  minute. 
Should  be  a  delicate  brown.  Serve  with  cream. 
Serves  about  five  or  six  persons. 

— Miss    ]essie   L.   Coulter. 
t 
Peach  Rolls 

Stew  evaporated  peaches,  sweeten  and  flavor  to 
taste.  Make  a  good  baking  powder  crust,  roll  very 
thin,  spread  with  fruit  putting  thin  slices  of  butter 
on  fruit,  roll  and  place  in  pan.  (The  pan  should  be 
four  or  five  inches  deep.)  To  three  or  four  rolls  add 
one  cup  of  sugar,  half  cup  butter  and  enough  hot 
water  to  cover  the  rolls.  Bake  thirty  minutes. 
Serve  with  sugar  and  cream  or  the  following  sauce. 

Sauce 

1  tablespoon    butter  1   cup  sugar 

l/>   water  glass  sherry 

Cream  butter  and  sugar  then  add  wine,  a  little 
at  a  time. 

— Anna   V.   Ray. 

Caramel   Pudding 
1   cup  sugar  3  eggs 

1      qt.   milk 
Brown'  in  a  skillet  one  cup  of  sugar.    When  melt- 


TRIED  AND  TRUE  81 

ed  add  hot  water  enough  to  boil  up.  Add  this  mix- 
ture to  one  quart  of  milk  which  has  been  heating, 
stir  until  smooth  and  take  from  stove  to  cool.  When 
cool,  not  cold,  add  three  eggs  well  beaten  and  bake 
twenty  minutes.  Set  in  pan  of  hot  water. 

—Mrs.  Arthur  L.Wright. 

Indian  Pudding 
(Old  New  England  Recipe) 

3  cups  sweet  milk  >4  CUP  citron 

1  \/2   cups  yellow  corn  1  teaspoon  ginger 

meal  1  teaspoon  cinnamon 

2*4  cup   dark   molasses  \l/>  tablespoons  butter 

1   heaping  tablespoon  J4  CUP  walnut  meats 

brown   sugar  2  tablespoons   flour 

74   cup   seeded  raisins  >4  CUP  orange  peel 

Scald  the  milk,  sift  in  the  meal,  cook  until 
creamy.  Add  salt  and  butter.  Remove  from  fire, 
and  add  molasses,  sugar,  ginger,  cinnamon  and 
flour.  Beat  thoroughly,  then  add  beaten  egg  and 
last  the  fruit.  Steam  three  hours.  Serve  hot  with 
whipped  cream  and  maple  syrup. 

-Mrs.  H.  A.  Wilkinson. 

Whitpot 

1   qt.  milk  2  even   tablespoons 

1   tablespoon  corn  meal  flour 

1   egg  l/2  cup  molasses 

Boil  half  the  milk,  add  a  little  salt,  mix  the  other 
ingredients  with  the  cold  milk.  Pour  this  into  the 
boiling  milk  without  stirring.  Set  in  a  moderate 
oven  and  bake  till  a  little  thicker  than  boiled  cus- 
tard. 

(An  old-fashioned  dessert.) 

— Mrs.  Susan  C.  Hosmer. 


82  TRIED  AND  TRUE 

Date  Tapioca  Pudding 

1   Ib.  dates,  minced  3  cups  hot  water 

1   lemon   (juice  and  3  oranges  pulped 

grated  rind)  1   cup  sugar 

l/2  cup  minute  tapioca 

Cook  the  tapioca  and  the  three  cups  of  hot  water 
in  a  double  boiler  until  clear.  Mix  the  fruit  and 
sugar  together.  Put  layer  of  tapioca  in  buttered 
pudding  dish,  then  the  fruit  mixture;  laslly  cover 
with  remaining  tapioca  and  bake  half  an  hjur.  Cover 
with  a  meringue  and  brown  delicately.  Serve  per- 
fectly cold  with  cream.  Other  fruits  >nay  be  used 
in  place  of  the  dates — dried  figs  or  pineapples,  fresh 
cherries  or  loganberries. 

—Martha    Wilson    Wright. 
Steamed  Pudding 

1   cup  molasses.   New  1   cup  cold  water 

Orleans  3  cups  flour 

1  cup  raisins  Pinch  of  salt 

1   level  teaspoon  soda 

Put  soda  in  molasses,  then  melt  the  butter,  add 
other  ingredients  and  mix  well.  Put  in  buttered  tin 
and  steam  three  hours. 

Sauce 

2  tablespoons  butter  2  tablespoons    water 
2  eggs  3  tablespoons  brandy 

1   cup  pulverized  sugar 

Cream  the  butter  and  sugar  together,  adding  the 
yolks,  and,  still  beating,  add  water  and  the  brandy, 
beating  the  whites  at  the  last  and  adding  them.  A 
delicious  sauce. 

— Mrs.  Xeil  C.  Murray. 
Bread  Pudding  with   Meringue 
P>eat  the  yolks  of  four  eggs  well,  add  one  cup 
sugar,  the  grated  rind  of  one  lemon  and  then  mix 
in  two  cups  of  bread  crumbs,  one  quart  of  milk  and 
a  half  teaspoon  of  lemon  flavoring.     P>ake  in  a  but- 
tered dish   in   a  moderate   oven   until   firm.     Cover 


TRIED  AND  TRUE  83 

with  a  meringue  made  from  the  whites  of  two  eggs 
beaten  stiff  with  one-half  cup  of  powdered  sugar. 
Pile  the  meringue  roughly  over  the  top  and  color 

in  the  oven. 

— Mrs.   Mewson. 

Steamed  Cottage  Pudding 

}/>  cup  sugar  2  cups  flour,  after 

Whites   of   two  eggs.  sifting 

yolk  of  one  2  small   teaspoons   bak- 

-/4  cup   milk  ing  powder 

\l/>  tablespoons  butter 

Cream  sugar  and  butter  together,  add  beaten 
yolk,  then  the  milk.  Sift  the  baking  powder  into  the 
flour,  add  part  of  this,  then  part  of  beaten  whites, 
then  the  rest  of  flour  and  whites.  Steam  in  two- 
quart  ice  cream  mold  from  three-quarters  to  one 
hour. 

Sauce 

2  cups  sugar  l/>  cup  butter 

1   box   strawberries 

Cream  sugar  and  butter  together.  Cut  up  ber- 
ries with  silver  knife  and  cut  into  the  creamed  but- 
ter and  sugar.  Serve  on  hot  pudding  as  it  is  sliced. 
You  can  use  more  berries  if  you  wish,  or  red  rasp- 
berries, peaches  or  other  fruit. 

— Mrs.   William   S.  Crane. 

Apple  Pot  Pie 

5  apples  1   cup  sugar 

iy2   cup  water 

Pare  and  quarter  the  apples,  put  in  kettle  greased 
with  butter ;  sprinkle  the  sugar  over  this  ,then  pour 
over  water;  with  sieve  sprinkle  the  least  bit  of  flour 
over  all. 

Biscuit  for  Above 

1   pt.   flour  2  heaping  teaspoons 

1   small  tablespoon  lard  baking  powder 


84  TRIED  AND  TRUE 

Put  baking  powder  in  flour,  mix  with  lard,  then 
wet  with  little  water  and  roll  and  cut  biscuit.  Place 
on  top  of  the  apples,  cover  tight  and  boil  twenty 

minutes. 

— Mrs.  William  S.  Crane. 

Jeff  Davis  Pudding 

3  ef^s  -  cups  raisins  or  fruit 

1  cup  sugar  of  any  kind 

2]/2  cups  flour  1   heaping  teaspoon 

1   cup  molasses  spice  and  ginger 

1   teaspoon  soda  1   teaspoon   cream 

l/2  cup  milk  tartar,   dissolved 

1  cup  suet  or  butter 

Tie  in  a  cloth  and  boil  for  three  hours.  Serve 
with  boiled  sauce. 

— Miss  J.   Pettigrew.  Gala,  Va. 

Fig  Pudding 

1   cup  suet  1   pound  figs 

3  eggs  2  cups  bread  crumbs 

1   cup  sugar  2  cups  milk 

Wash,  pick  over  the  figs  and  chop  the  suet.  P>eat 
the  eggs  light  without  separating  them.  Mix  all 
ingredients  thoroughly,  turn  into  a  well  greased 
mould  and  cover  and  boil  three  hours.  Serve  hot. 

— Mrs.  Perry. 

Fig   Budding 

6  oz.  suet  }/2  lb.  figs 

6  oz.  bread  crumbs  3  eggs 

6  oz.   sugar  1   coffee  cup  sweet  milk 

1/2  teaspoon    soda  y\  cup  Hour 

1  teaspoon  cream  tartar 

Chop  suet  very  fine,  also  figs.  If  you  add  a  little 
•of  the  sugar  or  flour  when  chopping  figs  it  will  sep- 
arate them  better.  Then  add  rest  of  sugar,  fine 
bread  crumbs,  suet,  beaten  eggs,  milk  with  soda  in 


TRIED  AND  TRUE  85 

it  and  flour  with  the  cream  of  tartar  sifted  in.  pour 
into  greased  basin  and  steam  three  hours. 

Sauce  for  Fig  Pudding 

1   cup   powdered   sugar         1  cup  -whipping  cream 
1    tablespoon  butter  Wine  glass  sherry   (or 

1    egg  less) 

Cream    sugar   and   butter   together,   add    beaten 
egg.  When  ready  to  serve  add  the  cream  whipped, 
and  enough  sherry  to  make  a  delicate  flavoring. 
—Mrs.    William    S.   Crane. 

Boiled  Berry  Pudding 

Make  a  moderately  rich  paste,  roll  out  on  a 
floured  cloth,  lift  the  whole  carefully  into  a  bowl, 
pour  in  blackberries  or  blueberries  until  full,  close 
the  crust  very  carefully,  gather  up  the  corners  of 
cloth  and  tie  tightly.  Put  into  boiling  water,  first 
placing  a  saucer  in  bottom  of  kettle  to  avoid  burn- 
ing. Boil  two  hours.  Serve  with  sweet  sauce. 

(  A  very  old  rule  of  Revolutionary  times.) 

— Mrs.  Susan  C.  Hosmer. 

Old-Fashioned  Baked  Rice  Pudding 

Half  a  cup  of  rice  washed  well  and  put  in  a 
double  boiler  with  one  quart  of  fresh  milk  and  a 
half-cup  of  sugar.  Let  this  soak  half  an  hour,  then 
put  into  the  boiler  containing  the  hot  water,  and 
place  over  the  simmer  burner.  Stir  occasionally. 
In  about  an  hour  add  teaspoon  of  salt  and  turn  into 
a  pudding  dish  and  bake  in  a  very  slow  oven  about 
two  hours.  One  burner  turned  low  will  be  hot 
enough  after  the  oven  is  heated.  If  the  milk  is 
soaked  up.  add  another  cup.  Fold  in  the  thin  brown 
crust  as  it  forms  on  top,  but  let  it  finish  with  a  nice 
crust. 

— Miss  Mary  Mayliss. 


86  TRIED  AND  TRUE 

Suet  Pudding 

1   cup  beef  suet  1   cup   raisins 

1   cup  molasses  2  cups  flour 

1   cup   sour   milk  1   level    teaspoon    soda 

Mix  soda  in  a  little  water  to  dissolve.  Mix  all 
together  and  steam  five  hours.  Serve  hot  with  sauce. 
Can  be  made  several  days  ahead  and  warmed  over. 

— Mrs.  A.  K.  Pergrin. 

Suet  Pudding 

1   large  cup  chopped  1   teaspoon  soda  in 

suet  molasses 

l/2   cup  brown  sugar  1   cup  X.  (.).  molasses 

4  cups   flour  1   cup  sweet  milk 

1   cup  currants  2  cups   raisins 

Y2  teaspoon   cloves  1   teaspoon  cinnamon 

1  teaspoon   salt  y>  teaspocn    nutmeg 

Steam  for  three  hours,  serve  with  wine,  brandy 
or  hard  sauce. 

—Mrs.  C.  M.  Wood. 

English  Plum  Pudding 

l/2  lb.  suet  1  glass    brandy 

1  pt.  sugar  2  teaspoons  ginger 

1   lb.  grated  stale  bread        2  nutmegs 

1  lb.   raisins  l/>   pt.  milk 

2  Ibs.  currants  A  little  salt 

Beat  well,  steam  five  hours.  Serve  with  rich 
sauce. 

— Miss  Eliza  Jones.  Va. 

Plum  Pudding 

1   cup  suet  2  cups  seeded  raisins 

1   cup  currants  l/2  cup  citron 

2l/2  cups  flour  1  cup   sour   milk 

l/2  cup  Xew  Orleans  (not  thick) 

molasses  2  eggs 

l/2  teaspoon  salt  *4   teaspoon  each,  cloves. 

1   level  teaspoon  baking  cinnamon,  nutmeg, 

soda  ginger 


TRIED  AND  TRUE  87 

Chop  citron  and  suet  fine  and  add  the  other  in- 
gredients in  order  named,  dissolving  the  soda  in  a 
tablespoonful  of  tepid  water.  Mix  thoroughly.  Put 
in  greased  mold  and  set  in  covered  kettle  of  boiling 
water,  cooking  three  and  one-half  hours.  Be  care- 
ful to  keep  boiling  and  put  a  fork  under  the  mold  to 
keep  it  from  getting  dry. 

English  Plum  Pudding 

1  small   loaf  stale  l/z  Ib.  beef  suet 

bread  (shredded   fine) 

1  pt.  milk  1  Ib.  raisins 

8  eggs  1  Ib.  currants 

1  Ib.  sugar  14  Ik.  citron 

l/2  Ib.  butter  1  nutmeg 

1  pt.   flour  1  wine   glass  brandy 

Mix  butter  and  suet,  add  sugar  and  beat  to  a 
cream.  To  this  add  the  yolks,  and  when  ingredients 
have  been  thoroughly  mixed,  add  spices  and  bread, 
which  has  been  soaked  in  the  pint  of  milk  until  soft  ; 
then  add,  alternately,  the  well-beaten  whites  and  the 
sifted  flour;  last  of  all,  the  floured  fruit  and  put  into 
bucket  to  boil.  Do  not  put  bucket  in  bag.  Place 
small  plate  in  pot.  put  in  the  pudding,  when  water 
is  tolerably  hot.  not  boiling,  as  the  pudding  rises 
better.  After  it  begins  to  boil,  do  not  let  it  stop  for 
eight  hours  and  keep  pot  filled  with  hot  water. 

Mrs.  Theodorick  A.  Williams. 

English  Plum  Pudding  Sauce 

2  eggs  2  tablespoons    brandy 
T4   Ib.  butter                            ^2  tumbler  boiling  water 
l/2  Ib.  sugar  1  tumbler  wine 

Cream  butter  and  sugar  and  add  eggs ;  stir  in  the 
wine,  brandy  and  water  and  nutmeg  to  taste.  Boil 
a  few  minutes,  stirring  constantly. 

Mrs.  Theodorick  A.  Williams. 


88  TRIED  AND  TRUE 


Bessette 


Cold  Desserts 

"You  can  make  whipped  cream  ;  pray  what  relief 
Will  that  be  to  a  sailor  who  wants  beef?" 

-VV.  King. 

Pineapple  Cream 

1   qt.  can  pineapple  ^4   cup    cold    water 

y\  cup    sugar    (scant)  1/2  box  gelatine 

1   pt.   thick  cream  1   teaspoon  lemon  juice 

Drain  the  juice  from  the  pineapple  and  put  in 
saucepan  with  the  sugar  and  simmer  about  ten 
minutes.  Add  the  gelatine  which  has  been  pre- 
viously soaked  in  the  water,  then  add  the  finely 
chopped  pineapple.  Remove  from  fire  and  put  mix- 
ture in  a  cold  place.  Whip  the  cream  very  stiff  and 
when  the  pineapple  begins  to  congeal  stir  very 
smooth.  Add  the  whipped  cream  and  lemon  juice. 
Fill  mold  ( which  has  been  dipped  in  cold  water) 
and  pack  in  ice  for  three  hours. 

— Mrs.  A.  A.  Burnand. 


Select  fine,  ripe  gooseberries  of  a  ripe  red  color. 
Stew  them  down  to  a  pulp;  add  sugar  to  taste;  put 
pulp  through  sieve  and  cool.  Then  slowly  beat  into 
one  quart  of  the  mixture  one  cup  of  whipped  cream. 
Serve  cold. 

—Mrs.  H.  C.  King. 


TRIED  AND  TRUE  89 

Ice  Pudding 

4  eggs  Juice  half  orange 

YZ  cup  granulated  sugar      Juice  half  lemon 
Wine   (red  or  white)  }A  pt.   thick   cream 

Macaroons  Y±  box  gelatine 

Heat  yolks  of  eggs  and  sugar  very  light.  Put 
lemon  and  orange  juice  in  water  glass  and  add 
enough  wine  to  make  glass  half  full.  Mix  slowly 
with  eggs  and  sugar.  Put  mixture  in  double  boiler. 
Let  it  get  heated  through,  then  add  soaked  gelatine, 
beating  constantly  with  Dover  egg  beater;  boil  one 
minute.  Let  cool,  when  hike-warm  add  whites  of 
eggs  which  have  been  beaten  quite  stiff.  Oil  pud- 
ding mould  and  fill  with  alternate  layers  of  pudding 
and  dry  crushed  macaroons.  Place  in  ice  chest  until 
next  day.  Serve  with  whipped  cream  around  it. 

—Mrs.  Gerstle. 

Charlotte  Russe 

]/4  box  Knox  gelatine  ]/2  cup  water 

2  eggs  l/2  cup  sugar 

!/>   teaspoon   vanilla  1   pt.   whipped   cream 

Dissolve  gelatine  in  water,  heat  thoroughly,  put 
it  into  the  well  beaten  eggs,  return  to  stove  and  let 
just  come  to  boil.  Remove  from  fire  and  stir  in  the 
sugar  and  vanilla.  Stir  until  cold  but  not  congealed. 
Have  whipped  cream  ready  and  stir  into  it. 

—Mrs.  A.  A.  Burnand. 

Spanish  Cream 

YZ  box  gelatine  Y±  cup  chopped   nuts 

1   cup  cream  Yi  CUP  candied  cherries 

1   cup  sugar  (chopped) 

Dissolve  the  gelatine  in  one  pint  of  boiling  wa- 
ter. When  dissolved  add  sugar,  nuts,  fruit  and 
thoroughly  whipped  cream.  Pour  into  mould. 

—Mrs.  Seelev  M.  Mudd. 


90  TRIED  AND  TRUE 

Chocolate  Blanc  Mange 

}/2.   box  gelatine  3  pints   milk 

6  eggs  8  tablespoons   sugar 

2   squares    chocolate 

Dissolve  gelatine  in  one-half  pint  of  milk.  Put 
rest  of  milk  on  to  boil  and  when  boiling  add  grated 
chocolate.  To  this  add  the  dissolved  gelatine  and 
cook  for  five  minutes,  stirring  constantly.  Pour 
the  mixture  on  the  yolks  and  sugar  and  return  to 
fire,  cooking  for  a  few  minutes.  Set  aside  to  cool. 
When  nearly  cold  add  the  beaten  whites;  flavor 
with  vanilla  and  put  in  moulds. 

— Mrs.  Theodorick  A.  \Yilliams. 

Almond  Torte  With  Dates 

1   cup  sugar  l/2   Ib.    almonds 

6  eggs  y2   Ib.  chopped  dates 

1  cup  bread  crumbs 

Beat  yolks  of  eggs  to  cream,  add  sugar  and  beat 
well.  Chop  nuts  and  dates  together  and  add  to  yolks 
and  sugar.  Add  bread  crumbs  mixed  with  baking 
powder.  Fold  in  the  whites  of  eggs  which  have 
been  beaten  very  stiff.  Bake.  Serve  with  whipped 
cream. 

—Miss  Apel. 

Date  and  Nut  Pudding 
1   cup  dates,  quartered  1   cup  sugar 

1  cup  nuts,  broken  1   teaspoon    baking 

2  eggs  beaten   together  powder  silted   with    1 
1   tablespoon    milk                      teaspoon    Hour 

1   teaspoon    vanilla  Pinch  salt 

Mix  all  dry  ingredients  together  with  the  hands. 
Bake  about  one-half  hour  in  ungreased  pan.  Serve 
cold  with  whipped  cream. 

— Mrs.  Thomas  Roswell  Browne. 

Cafe   Cream  Jelly 
Use  as  the  basis  one  pint  of  clear  black  coffee. 


TRIED  AND  TRUE  91 

Sweeten  with  two  heaping-tablespoons  of  sugar, 
and  add  the  well-beaten  yolk  of  one  egg,  half  a  cup 
of  rich  cream,  a  few  drops  of  almond  extract,  and  a 
pinch  of  powdered  cinnamon.  Mix  thoroughly  and 
then  stir  in  a  cup  of  hot  milk  in  which  one  ounce 
of  gelatine  has  been  dissolved.  Place  the  jelly  in  a 
mixing  bowl :  set  in  a  pan  of  ice  water,  stirring  occa- 
sionally as  it  begins  to  congeal  so  that  the  custard 
and  jelly  will  not  separate.  When  of  the  consist- 
ency of  a  very  thick  juice,  pour  into  a  circular  mould 
lined  with  lady  fingers  that  are  held  in  place  and  to- 
gether by  a  small  quantity  of  white  of  egg..  When 
perfectly  firm  umnould  on  a  large  platter  on  which 
has  been  placed  a  lace  paper  doily,  ornamenting  the 
top  with  stars  of  whipped  cream,  sweetened  and 
flavored. 

Frozen  Pudding 
ll/2   qts.    milk  l/2   pt.    sherry    wine 

1  pt.    cream  1   wine  glass  rum 

2  cups  sugar  2  tablespoons    gelatine 
2  eggs  (Knox) 

l/2   Ib.  cherries  l/>  cup  flour  (very  scant) 

Boil  the  milk.  Beat  eggs,  flour  and  one  cup  of 
sugar  together.  Over  this  mixture  pour  the  boiling- 
milk,  return  to  fire  and  cook  fifteen  minutes.  Re- 
move from  fire  and  add  gelatine  which  has  been 
dissolved  in  a  little  cold  milk.  After  all  gets  cold  add 
the  other  cup  of  sugar,  wine,  rum,  and  then  the 
cream  which  has  been  whipped  and  freeze.  Just 
before  removing  dasher  add  the  cherries. 

— Mrs.  Theodorick  A.  Williams. 

Frozen  Pudding 

1   cup    sugar  l/>   pt.  flour 

Ipt.  niilk  2  eggs 

Make  custard  and  cook  twenty  minutes.  When 
cold,  add : 


92  TRIED  AND  TRUE 

2  tablespoons  gelatine        ^2   lb.    crystallized 
1   cup  sugar  pineapple 

1   qt.  cream  l/2  lb.  nuts 

y2  lb.  crystallized  Freeze 

cherries  l/2   pt.    wine 

— Mrs.  Hunter  Booker,  Va. 
Creole  Ice  Cream 

(Serves  ten) 

1   pt.  cream  ]/2  cup  sugar 

1   qt.   cream  1   cup  maple  syrup 

1   cup  almonds  }/\  teaspoon   salt 

1  tablespoon  vanilla  Caramel  color 

Scald  one  pint  cream  in  double  boiler.  Caramel- 
ize the  one-half  cup  sugar  and  add  to  the  hot  cream. 
Stir  until  dissolved.  Cool  and  add  one  quart  cream, 
maple  syrup  and  salt.  Blanch  and  chop  the  almonds 
and  then  toast  in  oven  to  a  cream  color.  Add  va- 
nilla and  enough  caramel  coloring  to  make  a  deep 
brown.  Freeze  and  then  put  back  into  mould  and  re- 
turn to  ice  to  ripen. 

—Louise   Howard. 

Peach  Cream 

Mash  one  quart  of  peaches  and  sweeten  with 
powdered  sugar,  add  one  quart  cream  whipped  stiff. 
Stir  together  carefully.  Place  in  freezer,  pack  in  ice 
and  salt  and  let  stand  three  or  four  hours. 

-Mrs.  E.   P..   P.ayliss. 

Ice  Cream 

4  qts.   milk  4  qts.  cream 

2  Ibs.  sugar  y2  oz.  gelatine 

2  tablespoons    vanilla 

Dissolve  gelatine  in  small  amount  of  hot  water. 
Mix  all  ingredients  together.  Pour  in  freezer.  Turn 
slowly  at  first,  faster  as  it  begins  to  freeze  which 
makes  the  cream  swell  one-third.  Makes  three  gal- 
lons when  done. 

—Mrs.  H.  H.  Walker. 


TRIED  AND  TRUE  93 

Peach  Ice 

1    cup  peach  juice  ^/\  cup   sugar 

1   cup  boiling  water  Juice  half  lemon 


teaspoon  gelatine 


Dissolve  gelatine  in  quarter  cup  of  cold  water 
and  let  stand  thirty  minutes.  Pour  boiling  water 
over  gelatine  and  mix  with  fruit.  Crush  fruit 
through  colander. 

— Mabel  Clay. 

Caramel  Ice  Cream 

1    pt.    new    milk  3  eggs 

1    cup  granulated  y>   cup  shelled  and 

sugar  blanched   almonds 

1    pt.  cream 

I 'ut  milk  over  fire  in  a  large  double  boiler,  add 
small  pinch  of  salt.  Separate  the  eggs.  Whip  the 
yolks  with  one-half  cup  of  sugar  until  they  are 
creamy.  Put  the  other  half  cup  of  sugar  over  the 
fire  in  a  smooth  frying  pan  (aluminum  preferred) 
and  stir  until  it  melts  and  turns  a  dark  golden 
brown.  P>e  careful  not  to  scorch.  Then  add  the  milk 
and  stir  until  it  is  all  dissolved ;  stir  in  yolks  and 
sugar  and  cook  a  minute  until  it  thickens,  being 
careful  that  it  does  not  curdle.  Set  aside  to  cool. 
When  partly  cool  stir  in  the  whites  that  have  been 
whipped  to  a  stiff  froth  and  when  cool  add  the 
cream  and  freeze. 

Brown  the  almonds,  add  a  sprinkle  of  sugar  and 
let  it  melt  over  them.  Chop  them  not  too  fine  and 
add  to  the  cream  when  it  is  about  half  frozen.  Con- 
tinue to  freeze  as  long  as  you  can.  Then  remove  the 
dasher  and  pack  for  about  one  or  two  hours. 

— Mary  Sells  Green. 


94  TRIED  AND  TRUE 


flMes 


One,  Two,  Three  Pastry 

1  cup  ice  water  2  cups  butter 

3  cups  flour 

\\  Hsh  the  butter  in  cold  water  then  squeeze  the 
water  it  working  it  with  the  spatula  and  dashing 
it  at  th,:bo\vl  until  every  drop  of  water  is  run  off. 
Sift  the  ilour  three  times,  chop  the  butter  into  this 
with  spatu'.i  or  rub  it  in  with  the  fingers  until  it  is 
like  bread  crumbs.  Pour  in  the  ice  water  all  at  once. 
Work  in  with  spatula  when  it  will  leave  the  bowl 
in  a  lump.  Handle  as  little  as  possible.  Roll  out. 
This  will  make  three  pies.  This  recipe  never  fails  ; 
is  "tender  and  true." 

— Lydia    F.    Moir. 

Mince  Meat 

2  Ibs.  suet  2  Ibs.  currants 

3  Ibs.  seedless  raisins          2  doz.  large  apples 
y2   lb.  citron  2  tablespoons  cloves 

1  nutmeg  \l/2  pts.    whiskey 

2  Ibs.  beef  1   glass  jelly 

2  tablespoons  allspice 

Boil  beef  ( buy  meat  without  any  gristle  or  fat ) 
until  tender.  Cool  and  chop  fine.  Chop  suet  and 
apples.  Put  all  ingredients  together  in  crock,  using 
ground  spices.  Let  it  stand  several  weeks. 
Each  pie  that  is  made  with  mince  meat  should  have 
a  tablespoon  of  whisky  added. 

—Jennie  Pratte  Lay  ton. 
Chocolate  Pie 

1   pt.  milk  1  to  4  tablespoons 

1  tablespon  corn  starch  grated    chocolate 

1  cup  sugar  (scant)  2  eggs 

Small  piece  butter 


TRIED  AND  TRUE  95 

Line  a  plate  with  pie  crust  and  bake,  then  fill 
with  the  following: 

,  To  the  milk  which  has  been  heated  add  the  corn- 
starch  (which  has  been  dissolved  by  rubbing  into  a 
little  cold  milk,)  sugar,  chocolate,  the  beaten  yolks 
of  the  eggs  and  butter  (one  ounce),  and  pinch  of 
salt.  Boil  all  together  for  five  minutes.  While  warm 
put  into  crusts  and  cover  with  meringue,  which  as 
made  by  adding  three  tablespoons  of  sugar  *  well 
beaten  whites.  Put  in  oven  and  brown. 

— Mrs.  Theodorick  A.  Wi  Jams. 

Lemon  Pie 

1   cup    white    sugar  1   tablespoon    corn 

Yolk  of  2  eggs  starch 

1   lemon,  juice  and  1   teaspoon  melted 

grated  rind  butter 

1   teacup  boiling  water 

Mix  sugar  and  corn  starch  together,  add  well- 
beaten  yolks  of  eggs  and  butter,  lemon  juice  and 
rind ;  then  pour  in  boiling  water  and  stir  over  fire 
until  thick. 

Line  pie  plate  with  rich  pastry  and  bake  until 
a  light  brown.  Put  in  the  filling  and  make  a  me- 
ringue with  the  whites  of  two  eggs  and  spread  over 
top  Bake  a  light  brown.  This  is  excellent  and 
easily  made. 

— Mrs.  A.  K.  Pergrin. 
Lemon  Pie 

1   cup   sugar  1   heaping  tablespoon 

1   tablespoon    butter  flour 

1   cup    boiling    water  2  eggs 

Grate  rind  of  one  lemon,  add  juice  and  pulp.  Save 
whites  of  eggs  for  meringue.  Mix  sugar,  flour,  rind 
~+~  lemon  and  juice  together;  add  yolks  of  eggs  • 
beat  well ;  then  pour  over  this  the  boiling  water  and 
add  butter,  put  in  sauce  pan,  place  on  stove  and 
stir  constantly  (as  it  burns  easily)  till  it  boils  up 
well.  Pour  into  open  shell  already  baked  and  cover 


96  TRIED  AND  TRUE 

with  whites  beaten  to  a  froth,  adding  two  table- 
spoons of  sugar.  Put  in  oven  and  brown. 

— Mrs.  L.  C.  Stephens. 

Lemon   Pie 

Neaping  teaspoon   flour       y2  cup  sugar 
1   lemon  (grate  the  3  yolks  of  eggs 

rind)  Pinch  of  salt 

4  tablespoons    water 

Cook  in  double  boiler  until  thick.  P>eat  the 
whites  and  add  another  half  cup  of  sugar  to  them 
and  when  the  cooked  part  is  cold  add  all  together, 
put  into  the  baked  pie  crust  and  brown  as  quickly 
as  possible,  leaving  in  the  oven  but  a  very  short 
time.  , 

—Mrs.  Charlc?  F.  Potter. 

Pumpkin  Pie 

1  cup   stewed   pumpkin      l/4   teaspoon  nutmeg 

2  eggs  l/2  teaspoon  ginger 
1  _.   cup   sugar  1   cup  sweet  milk 

1   pinch  salt  l/$  teaspoon  allspice 

l/4  teaspoon  cinnamon 

Mix  pumpkin,  sugar,  milk  and  spices  and  salt 
together,  then  eggs  thoroughly  beaten.  Line  tin 
with  rich  pie  paste,  fill  with  above  mixture  and  bake 
slowly  in  a  moderate  oven  one-half  hour.  This 
makes  one  pie. 

— Mrs.  Cora  S.    ilrough. 

Pineapple  Pie 

1  cup    powdered    sugar      l/2  cup  butter 

2  eggs  1   small  pineapple 
Grate  pineapple,  beat  butter  and  sugar  together 

until  creamy.  Add  beaten  yolks  of  eggs  and  pine- 
apple. When  well  mixed,  add  the  whites  of  eggs 
beaten  to  a  stiff  dry  froth.  Mix  lightly  and  turn  in- 
to a  pie  plate.  Bake  with  an  under  crust  only. 

—Mrs.  C.  M.  Wood. 


TRIED  AND  TRUE  97 

Mince  Pie  Without  Meat  or  Apples 

1   teacup   raisins,  6  crackers  rolled  fine 

chopped  3  cups   sugar 

2/3  cups  vinegar  1   cup   cold    water 

2/s  cups   melted   butter  1   teaspoon  allspice 

1   teaspoon  cinnamon  l/2   nutmeg 

l/2  teaspoon   cloves 
Mix  all  together  and  boil  ten  minutes. 

— Mrs.  George   Lawton. 

Orange  Pie 

3  eggs  1   cup   sugar 

1   tablespoon   flour  2  tablespoons    melted 

Juice  of  small  lemon  butter 

1   cup  orange  juice 

Mix  flour  with  water  and  add  to  orange  juice. 
Yolks  of  three  eggs  and  white  of  one  beaten  to- 
gether, (the  extra  whites  for  meringue)  ;  juice  of 
lemon,  and  melted  butter.  Bake  in  crust  in  a  mod- 
erate oven  until  well  set.  Add  meringue  and  bake 
five  minutes. 

—Mrs.   W.   O.   Morton. 

Raisin  Pie 

Wash  thoroughly  two  cups  each  seeded  and 
seedless  raisins;  soak  several  hours  in  cold  water; 
stew  until  tender.  Then  add  one  cup  crushed  wal- 
nut meats,  one-half  cup  sugar,  two  tablespoons  but- 
ter, two  tablespoons  corn  starch ;  rub  to  a  cream 
with  juice  and  rind  of  one  orange  and  one  lemon 
and  cook  until  slightly  thickened.  Cool  and  bake 
with  double  crust. 

—Mrs.  Estelle  P..   Godshall. 


98 


TRIED  AND  TRUE 


Cakes 


1  doz.   eggs 
1   Ib.    butter 
4   lb.  flour 
1    lb.   sugar 
lb.    almonds 

1  lb.  dates 

2  Ibs.  seeded  raisins 
2  Ibs.  citron 


Fruit  Cake 

(Very  Fine) 

1   lb.  orange  peel 
1  lb.   lemon  peel 
1   lb.    conserve    apricot 
1   lb.    conserve   cherries 
1  lb.  conserve  pine- 
apple 

1   tumbler   brandy    and 
whisky 


2  teaspoons    baking     powder 
Directions  for  Making 

Prepare  the  day  before  all  the  fruit  and  almonds 
by  cutting  in  small  pieces.  Place  each  separately  on 
plates.  Dredge  well  with  flour  so  it  will  not  stick 
together.  In  the  morning  early,  cream  sugar  and 
butter  thoroughly  until  very  light.  Then  add  yolks 
of  eggs  which  have  first  been  beaten  light.  Beat  all 
together,  then  add  flour  which  should  have  been 
sifted  several  times  with  the  baking  powder 
through  it.  After  this  has  been  thoroughly  beaten 
begin  by  adding  fruit,  one  kind  at  a  time,  first  hav- 
ing shaken  off  loose  flour  from  fruit  in  a  colander. 
Whatever  flour  sticks  to  the  fruit  is  needed.  If  one 
has  a  bread  mixer  it  will  make  the  mixing  easier : 
otherwise  it  must  be  done  with  the  hand.  After  add- 
ing all  the  fruit  add  brandy,  then  at  the  very  last 
the  whites  of  eggs  beaten  to  a  stiff  froth.  This  is  to 
be  done  very  carefully. 

.     Have  pan  lined  with  well  buttered  paper.     Put 
in  mixture  and  cover  with  pan  of  same  size.     Have 


TRIED  AND  TRUE  99 

oven  hot  enough  for  baking  bread  with  a  good  clear 
fire  that  will  last  till  cake  is  done.  If  it  should  start 
to  brown  too  soon,  set  a  pan  on  top  of  cake  pan  half 
filled  with  water  and  do  not  disturb  for  fully  four 
hours.  Then  watch  baking  for  the  next  two  hours, 
that  it  may  not  scorch  or  burn.  It  should  not  have 
much  crust,  and  if  properly  done  the  fruit  will  not 
taste  cooked.  Can  be  kept  indefinitely  in  pan  in 
which  baked  if  covered  with  other  pan.  This  cake 
recipe  can  be  divided.  Makes  very  large  cake. 

— Mrs.  William  S.  Crane. 

Fruit  Cake 

1   Ib.   seeded  raisins  1   teaspoon  cream 

1   Ib.  citron  tartar 

\l/>   Ibs   currants  ^3  tumbler  wine  or 

1   Ib.   sugar  whisky 

1    Ib.   flour  2  teaspoons  allspice 

1   Ib.  butter  1   teaspoon  cloves 

12  eggs  2  teaspoons  cinnamon 

}/2  teaspoon   soda  1   large    grated    nutmeg 

Sift  flour.  Take  a  small  portion  of  it  and  rub 
through  raisins ;  cut  citron  into  thin  slices  about  an 
inch  long  and  rub  flour  into  it  also ;  wash  currants 
and  dry  well  before  using;  mix  flour  with  them — 
not  much,  only  enough  to  put  a  thin  coating  on 
them.  Have  these  all  ready  before  commencing  to 
mix.  Cream  butter  and  sugar.  Then  separate 
whites  and  yolks  of  eggs ;  set  the  whites  in  a  cool 
place  until  you  have  beaten  the  sugar  and  yolks 
together;  grate  nutmeg;  after  having  the  butter, 
sugar  and  eggs  well  beaten,  whip  whites  of  eggs, 
and  mix  a  little  with  each  handful  of  fruit.  Mix  the 
fruit  in,  a  handful  of  raisins,  then  of  citron,  of  cur- 
rants and  a  little  of  the  wine.  Do  not  pour  all  in  at 
once,  but  mix  in  a  handful  at  a  time.  Bake  five  hours 
in  a  medium  oven.  , 

— Mrs.  M.  A.  Dawson. 


100  TRIED  AND  TRUE 

Minnehaha   Cake 
l/2  cup  butter  2  teaspoons  baking 

1  cup   sweet   milk  powder  sifted  in  flour 

2y2  cups  flour  3  eggs  (beaten  sep- 

\l/2  cups  sugar  arately) 

1   teaspoon  vanilla 

Cream  butter  and  sugar,  add  yolks  of  eggs  well 
beaten,  milk,  flour  with  baking  powder,  flavoring, 
and  last  whip  in  stiffly  beaten  whites  of  two  eggs, 
saving  one  white  for  icing.  Pour  batter  into  three- 
layer  pans  and  bake  fifteen  minutes. 

Icing 

Boil  one  cup  sugar  with  four  tablespoons  water 
till  it  forms  soft  ball  in  water,  then  pour  slowly  and 
beat  into  stiff  white  of  egg  till  thick,  add  half  cup 
chopped  nuts  and  put  on  cake. 

— Mrs.  Cora  S.  Brough. 

Minnehaha  Cake 

Make  any  layer  cake  and  for  filling  take  one  cup 
chopped  raisins,  one  cup  chopped  nuts,  one  cup 
sugar,  and  enough  water  to  boil  till  it  hairs.  Before 
taking  off  the  stove,  stir  in  fruit  and  beaten  white 
of  one  egg  rapidly. 

— Mrs.   George   Law  ton. 

Fruit  Cake 

1   Ib.  flour  2  Ibs.  currants 

1   Ib.  sugar  *4   Ib.  citron 

1   Ib.  butter  l/4  Ib.  blanched  almonds 

9  eggs  2  tablespoons    mace 

l/2  pt.  whisky  1   nutmeg 

2  Ibs.  raisins 

Separate  eggs  and  add  sugar  to  well-beaten 
yolks.  Cream  butter  and  flour  and  add  to  yolks  and 
sugar.  After  mixing  thoroughly  add  the  well-beat- 
en whites  of  the  eggs,  then  the  whiskey,  mace  and 
nutmeg.  Last  of  all  add  the  well-floured  fruit  and 


TRIED  AND  TRUE  101 

bake  in  very  slow  oven  from  two  to  two  and  one- 
half  hours. 

—Mrs.  Theodorick  A.  Williams. 

Fruit  Cake 

2  Ibs.   raisins   after  1   cup   black   coffee 

seeding  1   teaspoon  mace 

2  Ibs.  currants  1   cloz.  eggs 

2  Ibs.  citron  1   Ib.  flour 

\l/2  Ibs.   almonds,  y2  teaspoon    cloves 

beaten  fine  1   teaspoon    pulverized 

1*4   Ibs.    butter  cinnamon 

1   Ib.  brown  sugar  1   teaspoon   nutmeg 

1   cup   dark  molasses 

Soak  spices  over  night  in  a  tumbler  full  of 
brandy  and  wine  mixed  in  equal  proportions. 
Cream  butter  and  sugar  together,  add  flour  and 
eggs  alternately.  Last  of  all  add  floured  fruit.  Sift 
one  teaspoon  of  yeast  powder  in  the  flour.  Brown 
the  flour  for  the  cake  slightly  in  a  moderate  oven. 
Sift  over  again  and  let  it  cool. 

-Mrs.  F.  S.  Fitchett.  Norfolk,  Va. 

Fruit  Cake 

1  Ib.  butter  1   Ib.  white  sugar 

1  Ib.  flour  Iv^cups   molasses 

1  Ib.  citron  2     Ibs.  raisins 

3  Ib.  currants  l/2  Ib.  almonds 

12  eggs  1   tablespoon  cinnamon, 

1     pt.  brandy  pinch  of  other  spices 

1     teaspoon  soda  and  salt 

Small  cup  of  thick  part  of  strawberry  jam  and 
tablespoon  of  burnt  sugar  and  water  together.  Add 
whites  of  eggs  last.  Put  all  the  fruit  in  the  flour. 
Bake  three  and  one-half  hours  and  let  cool  off  in  the 
oven. 

— Mrs.  E.  B.  Marvin. 


102  TRIED  AND  TRUE 

Gateau  Quatre  Quarte 

(Four  quarter  cake) 

2  eggs  Their  weight   in  butter 

Their  weight  in  flour  Their  weight  in  sugar 

Mix  thoroughly  butter  and  sugar,  then  eggs, 
then  flour.  Bake  in  flat  tin  until  crisp. 

— Miss  V.  Simmons. 

Pecan  Cake 

10  eggs  1   Ib.   sugar 

1  Ib.  butter  1  Ib.  flour 

2  teaspoons    baking  !*/>   M)S-  raisins 
powder                                 l/2  oz.    citron    cut    fine 

1   Ib.  pecan  nut  meats          1   wine  glass  of  brandy 

1   grated    nutmeg 

Cream    sugar   and   butter,   add    well-beaten   egg 
yolks,     then      the      well-floured      fruit      and      nuts 
alternately  with  flour  and  brandy.  Fold  in  the  well- 
beaten  whites  of  eggs,  and  bake  one  hour  in  mod- 
erate oven.  — Mrs.  A.   K.   Pergrin. 

Sugar  Cake 

1   egg  3  tablespoons   melted 

l/2  cup  milk  butter 

l/^  cups  flour  2  scant   teaspoons   bak- 

y2  cup  sugar  ing  powder 

I 'inch  of  salt 

Stir  all  together  and  put  into  a  square  baking 
pan. 

To  cover:  Mix  five  tablespoons  brown  sugar. 
one-half  teaspoon  ground  cinnamon,  four  table- 
spoons melted  butter,  pour  or  spread  this  mixture 
over  the  top  and  bake  in  quick  oven. 

—Mrs.  A.  L.  Thompson. 
Maple  Sugar  Cake 

1^2   cups  sugar  2  cups    flour    (before 

%  cups   milk  sifting) 

1   teaspoon    baking  Whites  six  eggs 

powder  1   teaspoon   lemon    flav- 

}/2  cup  butter  oring 


TRIED  AND  TRUE  103 

Beat  butter  and  sugar  together  to  a  cream  ;  beat 
eggs  well  and  add  half  to  butter  and  sugar,  add 
milk ;  sifted  flour,  and  baking  powder  together,  and 
stir  in  slowly ;  add  remainder  of  eggs  and  flavoring. 
Hake  in  two  layers.  Use  white  frosting  to  which 
a  few  drops  of  mapleine  has  been  added  while  hot. 
Put  English  walnuts  on  top  layer. 

— Mrs.  B.  M.  Sawyer. 

Devil's  Food 
(Fine) 

2  eggs  l/2  cup  of  butter 

1   teaspoon  of  soda  dis-      ^  cup  of  milk 

solved    in    tablespoon        1   teaspoon    of    vanilla 
boiling  water  2  cups   flour 

1   cup    of    brown    sugar 

Cream  the  butter,  add  the  sugar,  then  the  eggs 
(whole  or  unbeaten)  then  the  milk,  then  the  flavor- 
ing, next  the  soda,  and  last  the  flour. 

Second  Mixture 

1   cup    grated    choco-  1   cup   brown    sugar 

late  !/>  cup  of  milk 

Let  this  cook  slowly,  stirring  occasionally. 
When  dissolved,  let  cool  and  add  to  the  first  mix- 
ture, beating  it  hard.  Bake  in  a  moderate  oven. 

-Mrs.  Luke  D.  Phillips. 

Devil   Cake 

(Custard) 

1   cup  grated  choco-  1   teaspoon    vanilla 

late  l/2  cup  sweet   milk 

1   cup  brown  sugar  Yolk  of  one  egg. 

Stir  all  together  in  granite  saucepan.    Bake  slow- 
ly until  thick  and  set  away  to  cool.  , 
(Cake  Part) 

1  cup  brown  sugar  2  cups   flour 

T/>  c11]?  sweet   milk  2  teaspoons    baking 

2  eggs  powder 

l/2  cup  butter 


104  TRIED  AND  TRUE 

Cream  butter,  sugar  and  yolks  of  eggs,  add  the 
milk,  sifted  flour  and  white  of  eggs  beaten  stiff 
and  baking  powder.  Beat  all  together,  then  stir  the 
custard  part  in  and  bake  in  jelly  tins. 

Filling  for  Devil  Cake 

2  cups   white    sugar  10  tablespoons  hot 
l/4  teaspoon    cream    tar-  water 

tar  32  marshmallows 

Whites  of  three  eggs  1   cup  chopped  walnuts 

Boil  sugar,  water  and  cream  tartar  until  thick 
like  candy.  Put  in  marshmallows  and  boil  up  again, 
then  stir  in  the  beaten  whites  of  eggs.  \\hen  al- 
most cool  stir  in  the  chopped  walnuts,  beat  all  until 
cold  and  spread  between  layers. 

—Mrs.  A.  H.  \Yiser. 

Devil's  Food 
(Part  1.     Custard.) 

l/2  cake   Baker's  choco-        l/2  cup   milk 
late  1  cup  sugar 

1   egg  1   teaspoon  vanilla 

Melt  chocolate,  add  other  ingredients,  cook  until 
thick ;  cool  and  add  flavoring. 

(Part  2.    Cake.) 
1/2  cup  butter  2y2  cups  flour 

3  eggs  2  teaspoons  baking 
1  cup  sugar,  scant  powder 

l/2   cup  milk 

Put  together  as  any  other  cake,  stirring  in  cool 
chocolate  mixture  just  before  the  beaten  whites 
which  are  added  last.  Use  remaining  whites  for 
boiled  icing  for  filling.  — Mrs.  A.  A.  Burnand. 

Delicious  White  Cake 

1  cup  butter  22/j,  cups  Swansdown 

1  cup  milk  flour 

2  teaspoons    baking  \l/2  cup  sugar 
powder  1  teaspoon    vanilla 

\Yhites  four  eggs 


TRIED  AND  TRUE  105 

Cream  butter  and  sugar.  Sift  flour  and  baking 
powder  three  times;  add  alternately  with  milk  a 
little  at  a  time ;  fold  in  whites  of  eggs  which  have 
been  beaten  very  stiff  and  ice  top  with  any  desired 
icing. 

—Mrs.  A.  H.  Wiser. 

Miss  Webb's  Cake 

1  cup  sugar  \l/>   cups  flour 

2  eggs  Flavoring  and  salt 

y2  cup  milk  1   rounding  teaspoon 

l/4  cup  butter  baking   powder 

—Mary  Shiel. 

Angel's  Breath 

l/^  cups   granulated  6  eggs   (whites  only) 

sugar  1  teaspoon   vanilla 

1   tablespoon   vinegar 

Beat  whites  until  stiff,  add  sugar,  mixing  well. 
Then  the  vinegar  and  vanilla.  Put  mixture  in  a 
tube  cake  pan,  bake  very  slowly  one  hour.  When 
done  fill  center  with  sliced  peaches,  strawberries, 
raspberries  or  bananas,  and  arrange  some  around 
edge.  Serve  with  whipped  cream — a  delicious  des- 
sert. 

— Mrs.  H.  A.  Wilkinson. 

French  Cake 

6  eggs  l/2  cup  butter 

6  cups  white  sugar  (creamed) 

6  cups  flour  6  level   teaspoons  bak- 

2  cups  milk  ing  powder 

Mix  yolks  of  eggs,  sugar  and  butter.  Then  beat 
in  five  and  one-half  cups  flour.  Beat  until  mixture 
is  very  light,  adding  well-beaten  whites  of  eggs ; 
then  add  baking  powder,  sifted  with  half  cup  of 
flour.  Bake  in  layers  (or  any  way  you  prefer),  in  a 
quick  oven ;  use  any  icing.  The  above  recipe  makes 
two  large  cakes.  Divide  quantities  if  you  wish. 


106  TRIED  AND  TRUE 

"This  is  an  old  recipe  and  has  beerr  used  in  our  fam- 
ily for  many  years  and  never  known  to  fail." 

—Mrs.  R.  I.  Maxwell.  - 
Delicate  Cake 
1^4  cups  granulated  1   cup  milk    (full  and 

sugar  running  over) 

Y+  cup  butter  1   teaspoon  baking 

3^4  cups   Swansdown  powder 

flour  Extract  of  almond  to 

Whites  of  4  eggs  flavor 

Cream  sugar  and  butter ;  add  baking  powder  to 
flour  and  sift  four  times.  Add  the  flour  and  milk  to 
the  creamed  sugar  and  butter  alternately.  Flavor 
to  taste  and  add  the  whites  of  well  beaten  eggs  last. 
Bake  in  layers.  Put  layers  together  with  boiled 
icing,  containing  chopped  blanched  almonds. 

— Anna  V.   Ray. 
Hurry  Cake 
1   heaping  teaspoon  1   cup  flour 

baking  powder  1   cup  powdered  sugar 

A  pinch  of  salt 

Put  through  the  flour  sieve  into  mixing  bowl. 
Now  add  piece  of  butter  the  size  of  an  egg.  Put  in 
measuring  cup.  Melt  and  let  it  cool,  then  drop  one 
egg  in  the  cup,  fill  the  cup  with  milk,  stir  a  little, 
then  add  to  the  mixture  in  the  bowl  and  beat  well. 
Bake  in  two  jelly  tins,  fifteen  minutes.  After  the 
cake  cools  make  the  frosting:  Two  cups  of  powd- 
ered sugar,  a  piece  of  butter  the  size  of  an  egg.  Pour 
two  tablespoons  of  hot  water  over  the  sugar  and  but- 
ter and  beat  to  a  cream.  Add  one-half  teaspoon  of 
Mapleine.  Spread  between  the  cakes  and  on  top. 

—Mrs.  Luke  D.  Phillips. 
Mocha  Coffee  Cake 

(For   six   people) 

l/4  lb  powdered  sugar          Yolk  of  one  egg 
54  lb.  (overweight)  un-.         1   kitchen  cup  strong 
salted  butter  coffee 

Lady  fingers 


TRIED  AND  TRUE  107 

Beat  butter  until  it  is  a  cream,  then  add  sugar 
and  yolk  of  egg  and  beat  thoroughly.  Pour  very 
slowly  the  coffee,  not  too  cold,  in  the  cream  almost 
drop  by  drop  (as  in  making  a  Mayonnaise).  The 
cream  will  absorb  about  one-half  cup  of  coffee,  and 
when  it  will  not  absorb  any  more  stop  beating.  Put 
buttered  paper  around  a  straight  form.  Commence 
by  layer  of  cream,  then  of  lady  fingers,  dipping  each 
biscuit  quickly  into  the  coffee  and  so  on  until  there 
are  several  layers.  Keep  some  of  your  cream  until 
next  day.  Put  all  in  cellar  to  get  cold,  and  when 
you  serve  it  turn  it  upside  down  on  a  plate  and  pull 
off  paper.  Pour  over  the  rest  of  the  cream  in  fanci- 
ful shape  or  smooth  with  knife.  Nuts  or  other 
things  may  be  added  to  ornament  the  top. 

— Verna  Wilbur  Simmons. 

Lightning  Cake 

Sift  together  one  generous  coffee  cup  of  flour, 
one  teacup  of  sugar,  one  teaspoon  baking  powder 
and  a  pinch  of  salt.  Fill  coffee  cup  one-third  full 
of  butter  and  set  on  stove  to  melt.  When  melted, 
break  into  the  butter  two  eggs  and  fill  the  cup  with 
sweet  milk,  add  to  sifted  flour  and  sugar.  Flavor, 
beat  well  and  bake  in  a  quick  oven. 

— Florence  Marvin. 

Mahogany  Cake 

(Custard,  to  be  made  first) 

1  cup   sweet   milk  2  sqrs.  Baker's  choco- 

late 

Put  chocolate  in  pan,  hold  over  stove  until  melt^ 
ed ;  add  milk  and  stir  until  mixture  boils  thick;  re- 
move from  stove  and  cool,  add  to  cake  batter  last 
thing. 

\]/2  cups  sugar  1   cup   butter 

3  eggs  l/2  cup  sweet  milk 

2  cups  flour  (sift  before        1  teaspoon  vanilla 
measuring)  Custard 

1   level  teaspoon  soda 


108  TRIED  AND  TRUE 

Save  one  white  for  frosting,  cream  butter  and 
sugar,  add  eggs,  all  beaten  together  then  milk  and 
flour  alternately,  soda  to  be  put  in  flour  and  sifted 
together ;  last,  beat  in  custard  and  bake  in  three  lay- 
ers fifteen  minutes.  Frost  with  plain  boiled  icing. 

— Mrs.  L.  C.  Stephens. 

1-2-3-4  Cake 

1   cup  butter  ll/2   teaspoons   baking 

3  cups  flour  powder 

1   cup  milk  y2  teaspoon  each  of 

1   cup  sugar  lemon  and  vanilla 

4  eggs  extract 

Cream  butter  and  sugar,  add  eggs  whole  and 
beat,  stir  in  flour  and  milk  alternately,  baking  pow- 
der to  be  put  in  flour,  then  add  flavoring.  Pour  bat- 
ter in  loaf  tin  and  bake  slowly  in  moderate  oven  one 
hour.  All  depends  in  baking  of  this  cake ;  put  on 
floor  of  oven  for  first  fifteen  minutes,  then  lift  care- 
fully to  first  shelf  to  finish  baking.  Do  not  open 
oven  for  five  minutes. 

—Mrs.  L.  C.  Stephens. 
Swedish  Cake 
1   cup  butter  (can  use         3j/>  cups  flour    (graham, 

half  cottolene)  after   it   has   been 

1  cup  sour  milk  sifted) 

1  teaspoon  soda  y4  cup   grated   orange 

l/2  grated  nutmeg  peel 

1  cup  sugar  2  cups   chopped   raisins 

Cream  sugar  and  butter,  add  fruit  and  mix  to- 
gether. Sift  all  dry  ingredients  and  put  in  alter- 
nately with  sour  milk.  Bake  in  loaf  slowly  for  one 
hour.  This  makes  a  fine  fruit  cake  and  very  moist. 

—Mrs.  Cora  S.  Brough. 
Tipsy  Cake 
(Colonial   Recipe) 

Take  a  square  of  baker's  sponge  cake  weighing  a 
pound  and  a  half.  Slice  into  three  parts,  putting  jelly 


TRIED  AND  TRUE  109 

between,  leaving  part  without  crust  on  top  to  absorb 
the  wine  and  custard.  Pour  three-fourths  pint 
sherry  wine  over  cake.  Fill  top  of  cake  with 
blanched  almonds. 

Make  two  quarts  of  milk  into  custard.  Add  one- 
fourth  pint  of  sherry.  Just  before  serving,  pour  part 
of  custard  over  cake.  Add  remainder  when  serving. 

— Mrs.  Louisa  Meriwether  Christian  Estill,  Va. 

Sponge  Cake 

1   doz.  eggs  Juice  and  grated  rind  of 

1   pt.  sugar  one  lemon 

1   pt.  flour 

Beat  eggs  separately.  Mix  yolks,  sugar,  flour 
and  lemon.  Add  the  whites. 

— Miss  Edith  Thompson. 

Xote:  This  recipe  is  one  hundred  years  old  and 
came  originally  from  the  Randolph  family. 

Sponge  Cake 

3  eggs  1   cup  flour 

1  cup  sugar  2  teaspoons    baking 
5  tablespoons    water  powder 

— Mary  Shiel. 

Sponge   Cake 

2  cups  sugar  1  tablespoon  baking 
1   cup  boiling  water  powder 

4  eggs  3  cups  sifted  flour 
Cream  sugar  and  yolks  of  eggs  for  about  fifteen 

minutes,  add  boiling  water,  then  flour  and  baking 
powder,  and  lastly  the  beaten  whites.  Flavor  to 
taste. 

—Mrs.  H.  H.  Walker. 

Sunshine  Cake 
\}/>  cups  sugar  l/>  teaspoon  cream 

1   cup  flour  tartar 

Whites  10  eggs  Yolks  6  eggs 

1   teaspoon    vanilla  Pinch  of  salt 


110  TRIED  AND  TRUE 

Beat  yolks  of  eggs  a  little  then  add  sugar  (after 
it  has  been  sifted  four  times)  and  beat  fifteen  min- 
utes then  add  vanilla.  Beat  the  whites  of  eggs  very 
stiff,  add  salt  then  add  whites  of  eggs  and  flour  al- 
ternately to  the  yolks  and  sugar.  Bake  in  tube  pan 
about  forty  minutes  in  a  moderate  oven. 

— Mrs.  Frances  Rosecrans. 

Velvet  Sponge  Cake 

2  cups   sugar  1   heaping  teaspoon 

6  eggs  baking  powder  in 

1  cup  boiling  water  flour 

2l/2  cups  flour   (Swans-       Flavor  with  grated  rind 
down):  of  lemon 

1   teaspoon  lemon  juice 

Beats  yolks  slightly,  add  sugar  ar.d  beat  fifteen 
minutes.  Add  flavoring  and  lemon  juice.  Then  add 
the  beaten  whites  and  the  cup  of  boiling  water  just 
before  the  flour.  Bake  in  moderate  oven.  It  may 
be  baked  in  layers  or  in  individual  tins.  Use  boiled 
frosting  flavored  with  lemon  juice.  This  makes 
three  layers  and  may  be  put  together  with  any  fill- 
ing desired. 

— Anna   V.    Ray. 

Genoese  Sponge  Cakes 

16  whole  eggs  4  oz.    cornstarch 

6  yolks  8  oz.   butter 

1  lb.  of  sugar  Grated   rind   1    lemon 

12  oz.  of  flour 

Beat  sugar  and  eggs  very  light,  mix  in  flour,  then 
stir  in  melted  butter  .thoroughly  but  gently.  Bake 
slowly  in  medium  oven. 

Vienna  Chocolate  Layer  Cake 

}/2  lb.  almond  paste  l/±  lb.   chocolate, 

l/2  lb.  sugar  (powdered) 

l/2  lb.  butter  12  yolks  of  eggs 

12  whites  of  eggs 


TRIED  AND  TRUE  111 

Cream,  sugar  and  butter- with  yolks.  Add  almond 
paste  rubbed  smooth  with  four  whites  and  the 
chocolate ;  beat  other  whites  firm,  add  flour  and  mix 
all  together  gently.  Hake  in  three  layers  in  cool 
oven. 

Fill  with  nut  cream  or  plain  as  you  desire,  and 
frost  with  chocolate  fondant  icing. 

Florentine  Silver  Cake 

1   Ib.    sugar  y±  teaspoon  baking 

y\  lb.  sweet  butter  powder 

1  11).   flour  1   pint  of  egg  whites 

2  oz.    cornstarch  Flavor  rose  and  almond 
Cream,  sugar  and  butter  with  half  the  whites. 

Stir  in  flour  and  baking  powder,  sifted,  gently.  Then 
fold  in  remainder  of  whites  beaten  to  a  firm  froth. 
Mix  well  and  bake  in  medium  warm  oven. 

—Mrs.  Thomas  Roswell  Browne. 

Nut  Cake 

1  ...   cup    butter  1^4  cups  flour 

1  cup  sugar  4  teaspoons  baking 

3  eggs  powder 

Y>  cup   walnut   meats  1   teaspoon  vanilla 

l/±   cup  milk 

Cream  butter  and  sugar  together,  add  milk, 
beaten  eggs,  flour  with  the  baking  powder  sifted  in, 
vanilla  and  walnut  meats  broken  up,  not  too  fine. 
Hake  in  muffin  pan. 

— Mrs.  William  S.  Crane. 

Layer  Spice  Cake 

2  cups  brown  sugar  y2  cup  butter 

1   teaspoon    allspice  1   teaspoon  cinnamon 

1   teaspoon  cloves  y2  nutmeg   (grated) 

(ground)  1   teaspoon  soda  (level) 

1   cup  sour  milk  2  eggs 

2^4  scant  cups  flour 

Cream    butter   and  sugar   together,   add   beaten 


112  TRIED  AND  TRUE 

eggs  (reserve  white  of  one  egg  for  frosting),  spices, 
and  milk;  add  soda  dissolved  in  teaspoon  of  water; 
sift  flour  and  mix  in  well ;  bake  in  two  layers  in  hot 
oven.  Use  white  boiled  frosting  with  one  cup  chop- 
ped raisins  between  the  layers.  This  is  very  good 
and  never  fails.  — Mrs.  B.  M.  Sawyer. 

Honolulu  Cake 

lj/2  cups  brown  sugar  3  eggs 

l/2  cup  butter  2  teaspoons  baking 

\l/2  cup  sifted  flour  powder 

l/2  cup  milk 

Chocolate   Mixture 

8  teaspoons  grated  5  teaspoons  milk 

chocolate  1   teaspoon  vanilla 

3  teaspoon  white  sugar 

Mix  chocolate,  white  sugar  and  milk  together. 
•  If  not  quite  thin  enough,  add  a  little  of  the  half-cup 
of  milk  to  be  used  in  the  cake,  and  vanilla.  Roll 
brown  sugar  and  cream  with  the  half-cup  butter, 
add  eggs  one  at  a  time  (do  not  beat  first)  ;  add  milk. 
then  chocolate  mixture,  lastly  the  flour  with  baking 
powder  sifted  into  it.  Bake  in  three  layers. 

Cream  Filling  for  Honolulu  Cake 

1  cup  granulated  White  of  one  egg 
sugar  1   box  ripe  strawberries 
Beat  all  together  one  half  hour  until  very  stiff. 

The  longer  beaten  the  better. 

—Mrs.  William  S.  Crane. 

Spice  Cake 

2  cups  sugar,  white  l/2  cup  butter 

2  cups  thick  sour  milk        3  cups   flour,   measured 
1   level  tablespoon  soda  before  sifting 

1  teaspoon  cinnamon          l/2  teaspoon  cloves 
1   teaspoon  salt  1/2  teaspoon   nutmeg 

l/2  cup  citron  and  1  cup   English    walnuts 

orange  peel  broken  up  fine 

1   cup  seeded   raisins 


TRIED  AND  TRUE  113 

Method 

Mix  sugar  and  butter  together  then  half  of  the 
milk  and  half  of  the  flour,  then  add  the  tablespoon 
of  soda  to  the  rest  of  the  flour  and  so  on  until  all  of 
the  ingredients  are  in.  Bake  in  a  cake  pan  with  tube 
in  the  center  and  in  moderate  oven  for  one  hour,  or 
until  done. 

—Mrs.  Neil  C.  Murray. 

Spice   Cake 

1   cup  butter  2  cups  brown  sugar 

1  cup  sour  milk  2  scant  teaspoons  soda. 

3  eggs  1   teaspoon  each  cloves, 
Pinch  of  salt  nutmeg,    cinnamon 

2  heaping  cups  flour 
Add  beaten  whites  of  eggs  last. 

—Mrs.    E.    B.    Marvin. 

Chocolate  Spice  Cake 

2  cups  granulated  2l/2  cups  flour 
sup'ar  2  heaping  teaspoons 

4  eggs  baking  powder 
1   cup  milk                              1   level  teaspoon 
1   sq.   Baker's  chocolate          cinnamon 

]/2  cup  butter  l/z  teaspoon   cloves 

Cream  butter  and  sugar  and  add  the  whites  of 
two  eggs  and  the  yolks  of  four  beaten  separately, 
saving  the  other  two  whites  for  icing.  Add  milk, 
sifted  flour,  baking  powder  and  spices.  Mix  all 
together  thoroughly  and  then  add  chocolate  melted 
in  cup  over  hot  water.  Bake  in  layers. 

— Mrs.  J.  A.  Burton. 

Spice  Cake 

1   cup  sugar  2]/4   cups  pastry   flour 

y2  cup  butter  (scant)  2  teaspoons  baking 
Y+  cup  water  powder 

Flavor  lemon  or  orange  Whites  of  three  eggs 

extract  1   teaspoon  nutmeg 

1   teaspoon  cinnamon  1   teaspoon  allspice 


114  TRIED  AND  TRUE 

Cream  butter  and  sugar,  add  water,  then  flour 
and  baking  powder  and  well  beaten  whites  of  eggs ; 
then  add  flavoring.  Take  out  about  one-quarter  of 
the  dough  and  to  it  add  spices.  Then  pour  in  loaf 
cake  pan  alternately  some  of  the  spiced  dough  and 
then  the  white  dough  until  all  is  used.  Bake  about 
one  hour. 

— Miss  Jessie   L.  Coulter. 

Chocolate  Cake 

(With  spice) 
\Y>  cups  sugar  1   teaspoon  soda 

1   cup  sour  cream  2  eggs 

y2  cup  Baker's  choco-          }/>  cup  butter 

late,  grated  2  cups  flour,  sifted 

1   teaspoon    cinnamon  three  times 

1  teaspoon  cloves 

White  icing  with  chopped  nuts  makes  a  delicious 
cake.  —Jane  T.  Faroat. 

Chocolate  Cake 

l/>  cup  butter  ]/,  cup  sugar, 

l/2  cup  grated  Baker's  (granulated) 

sweet  chocolate  2  eggs 

1   teaspoon  baking  1   cup  flour 

powder  1   teaspoon  vanilla 

l/2  cup  sweet  milk 

Cream  butter  and  sugar.  Beat  eggs  very  light, 
add  the  milk  and  then  put  with  the  creamed  butter 
and  sugar.  Have  flour,  grated  chocolate  and  bak- 
ing powder  in  sieve.  Add  this,  and  last  of  all  the 
vanilla.  This  makes  two  layers. 

— Mrs.  Arthur  Lowe  Wright,  Jr. 

Icing  for  Chocolate  Cake 

1   egg  5  tablespoons    Baker's 

YT,  cup  boiling  water  sweet  chocolate 

1   cup  white  sugar  (grated) 

1   teaspoon  vanilla 


TRIED  AND  TRUE  115 

Put  sugar  and  water  in  pan  and  cook  until  it 
threads  from  spoon.  Have  white  of  the  egg  beaten 
stiff,  add  slowly  the  hot  syrup,  then  the  grated 
chocolate,  then  the  vanilla.  Spread  cake  layers 
quickly.  Very  good. 

— Mrs.  Arthur  Lowe  Wright,  Jr. 

Oregon  Prune  Cake 

1   cup  sugar  1   teaspoon    (scant) 

3  eggs  baking  powder 

1  small  teaspoon  soda  1   cup  stewed  prunes 

2  cups  flour  y2  nutmeg  and  very 
y>  cup  butter  little  ground  cloves 

5  tablespoons  buttermilk 

Heat  butter  and  sugar  together,  then  the  beaten 
yolks  of  the  eggs.  Add  the  sour  milk  and  soda,  then 
add  the  flour,  after  which  stir  in  the  spices,  and  the 
prunes  which  have  been  seeded  and  finely  cut. 
Lastly  fold  in  lightly  the  beaten  whites  of  eggs, 
over  which  the  baking  powder  has  been  sprinkled. 
Bake  in  layers.  Put  together  with  white  frosting. 

White  Frosting 

One  cup  of  sugar  barely  moistened  with  water, 
boil  until  it  threads,  pour  into  beaten  white  of  one 
egg  and  stir  until  creamy. 

—Mrs.  A.  L.  Thompson. 

Apple  Sauce  Cake 

\l/2  cups  apple  sauce  1   cup   white   sugar 

Pinch  of  salt  1   cup  seedless  raisins 

Butter  size  of  an  egg  l/>  teaspoon  allspice 

l/2  teaspoon  cinnamon  1  teaspoon  soda 

2  cups  flour 

Apple  sauce  must  not  be  thick  nor  thin,  but 
medium.  While  hot  add  butter,  then  sugar.  Stir 
well.  Then  add  salt  and  raisins.  Stand  aside  until 
cool.  Then  spices  are  added,  lastly  add  flour  into 


116  TRIED  AND  TRUE 

which  soda  has  been  sifted.     Butter  cake  pan  well 
and  sprinkle  with  flour.     Bake  one  hour. 

— Mrs.  J.   E.  Quinn. 

Marble  Cake 
(White  Part) 

2  cups  white  sugar  1   scant  cup  butter 

2  teaspoons  baking  Whites  seven  eggs 

powder  3  cups  flour 

1   cup   sweet   milk 

Cream  butter  and  sugar  together,  then  add  eggs 
(beaten  stiff),  gradually  add  flour  in  which  baking 
powder  has  been  sifted. 

(Dark  Part) 

1   cup  brown  sugar  y>  cup  sour  milk  or 

\l/2  teaspoons  soda  cream 

1   teaspoon   each,   cin-         l/2  cup  butter 
namon,   cloves  and          Yolks  seven  eggs 
nutmeg  5  cups  flour 

1   cup   syrup    ( dark) 

Cream  sugar  and  butter,  add  eggs,  then  syrup, 
add  spices.  Dissolve  soda  in  milk  or  cream  (which- 
ever is  used),  then  add  flour.  Butter  cake  pan  well 
and  sprinkle  with  flour. 

This  cake  can  be  formed  in  layers  or  loaf.  When 
loaf  is  preferred,  drop  into  pan  a  spoonful  of  light, 
then  dark,  and  so  on  until  bottom  of  pan  is  covered. 
Continue  same  on  top  until  all  is  used. 

— Mrs.  J.   E.  Quinn. 

Himmel  Torte  (Cake) 

l/2  lb.  butter  1   teaspoon  baking 

Yolks  of  three  eggs  powder 

j4   lb.  sugar  l/2   lb.  flour 

Roll  out  and  put  into  three  layers.  Beat  whites  of 
three  eggs.  Mix  into  them  six  ounces  of  powdered 
sugar,  one  quarter  pound  chopped  almonds  and  a 
little  cinnamon.  Spread  this  mixture  on  top  of  the 
layers  and  bake. 


TRIED  AND  TRUE  117 


COMPLIMENTS 
OF 


The  First  National  Bank  of  Los  Angeles 


Filling 

One  cup  of  sour  cream.  Add  sugar  and  vanilla 
to  taste.  Spread  whipped  cream  over  the  top  of  the 
cake.  — Miss  Apel. 

FILLINGS 
Chocolate  Filling 

1   large  tablespoon  3  heaping  tablespoons 

hot  water  chocolate 

1    liberal   slice  butter  1   cup  powdered  sugar 

Cream  sugar  and  butter.  Add  chocolate  dis- 
solved in  hot  water.  Beat  until  stiff  enough  to 
spread.  —Mrs.  Treat. 

Rich  Filling  for  Layer  Cake 

Whites  of  three  eggs  beaten  stiff  with  two  cups 
of  powdered  sugar.  Chop  one  cup  of  seeded  raisins, 
one  cup  of  walnuts  and  one-half  cup  of  citron.  Add 
juice  of  one  lemon.  Spread  icing  on  the  cake,  then 
the  mixture.  —Florence  Marvin. 

Strawberry  Filling  for  Layer  Cake 

Put  white  of  one  egg  in  good-sized  dish ;  then 
add  one  cup  of  granulated  sugar  and  cup  of  straw- 
berries after  being  washed  and  drained  perfectly 
dry.  Crush  the  strawberries  a  little  with  a  fork  and 
then  beat  all  together  with  egg  until  quite  stiff.  Four 
layers  of  filling.  —Mrs.  J.  A.  Burton. 


118  TRIED  AND  TRUE 


$3reabs,  flDuffins,  Biscuits 
anb  (Sribble  Cakes 


"Here  is  bread,  which  strengthens  man's  heart, 
and  therefore  is  called  the  staff  of  life." 

— Matthew   Henry. 

Yeast  Rolls 

1   qt.  flour  1   tablespoon  lard 

3  egg's  l/2  cake  yeast 

1   tablespoon  sugar  Pinch  of  salt 

Mix  all  together,  and  if  too  stiff  add  a  little  warm 
milk  or  water.  Set  to  rise,  and  when  light  make  into 
rolls  and  set  to  rise  a  second  time.  Yeast  bread  is 
better  made  as  soft  as  it  can  be  handled. 

— Mrs  Baker  P.  Lee,  Hampton,  Va. 

French  Rolls 

1  qt.  flour  1   tablespoon  yeast 

2  eggs  powder 

Butter  the  size  of  an  egg      Enough  milk  to  mix 

Salt  to  taste 

Roll  with  hands  in  pieces  the  size  of  your  finger. 
Take  two  pieces  and  squeeze  together  at  each  end. 
Bake  in  quick  oven. 

— Miss  Eliza  Jones,  Va. 

Parker  House  Rolls 

3  cups  sifted  flour  1   heaping  teaspoon 

YZ  pt.  milk  lard 

1  tablespoon    sugar  YI  yeast  cake  dissolved 

1   teaspoon  salt  in  ^  cup  warm  water 

Make  hole  in  flour  and  put  in  milk   (scalded  >, 


TRIED  AND  TRUE  119 

sugar,  salt,  lard  and  yeast.  Let  stand  four  or  five 
hours.  Mix  well  with  spoon.  Let  stand  three  hours 
longer.  Put  on  floured  board  and  roll  half  inch 
thick.  Brush  over  with  melted  butter.  Cut  and 
fold  and  put  in  pans.  Let  stand  about  two  hours. 
Bake  in  hot  oven  twenty  minutes. 

—Mrs.  Post. 
Pulled  Bread 

Take  loaf  of  cream  bread.  Cut  off  crust  and  put 
in  a  bread  tin.  Cover  with  another  one  and  place  in 
oven  until  thoroughly  warmed  or  steamed.  Remove 
from  oven  and  with  a  silver  fork  carefully  pull  it 
into  narrow  strips,  then  place  on  pie  tin,  put  in  oven 
until  brown  and  crisp.  Nice  to  serve  with  soup. 
• — Mrs.  William  S.  Crane. 

"Bread" 

2  teacups  flour  2  teaspoons  baking 

A  little  salt  powder 

1   small  cup  sugar  1   cup   sweet   milk 

1   egg  1   cup  chopped  nuts 

Let  rise  one-half  hour.     Bake  slowly  one  hour. 

— Sara  L.  Clark. 

Southern  Cinnamon  Buns 

1   cup  sugar  \}/2  teaspoon  baking 

1   egg  powder 

Piece  of  butter  size  of  1   cup   milk 

egg  2  cups  flour 

A   little  nutmeg  Pinch  of  salt 

Mix  the  flour,  sugar,  baking  powder,  then  add 
milk,  eggs  and  butter,  beat  up  quickly,  pour  in  pan, 
mix  about  one-half  cup  sugar  and  teaspoon  of  cin- 
namon and  sprinkle  on  top,  then  bake. 

—Mrs.  B.  F.  Novioch. 

Hot  Cross  Buns 

4  cups  flour  l/2  grated   nutmeg 

1   cup  warm  milk  l/2  cake  yeast 

l/2  cup  sugar  .  2  eggs 

l/4  cup  butter  and  lard 


120  TRIED  AND  TRUE 

Melt  the  butter  in  the  milk,  beat  the  whites  and 
yolks  of  the  eggs  separately,  and  add  all  to  the  flour ; 
then  knead  well.  The  dough  should  be  very  light. 
Let  it  rise  over  night.  When  ready  to  bake,  break 
off  pieces  about  the  size  of  an  egg,  work  into  rather 
flat  thin  cakes,  and  place  them  in  buttered  tins. 
Place  the  cakes  about  one-half  inch  apart,  cover  the 
pans  and  set  in  a  warm  place  to  rise.  When  they 
have  about  doubled  in  size  cut  a  cross  in  the  centre 
of  each,  not  too  deep,  and  put  in  a  moderate  oven  to 
bake.  They  should  bake  in  about  twenty-five 
minutes. 

— Miss  M.  W.  Foreman,  Va. 

"Shearing"  Buns 

Boil  one  pint  milk.  Take  from  fire,  put  in  four 
ounces  of  butter,  cool  a  little,  add  rV.nr  enough  for 
a  thick  batter,  two-thirds  cup  yeast,  a  little  salt. 

Set  to  rise  over  night.  In  the  morning  work  in 
two  beaten  eggs,  one  and  one-half  cups  sugar,  hand- 
ful of  currants,  flour  enough  for  moderately  stiff 
batter.  Set  to  rise  again  four  or  five  hours.  Make 
up  into  cakes  with  your  hands,  place  in  pan  and  let 
rise  again  till  very  light.  When  done  and  while  hot, 
brush  the  tops  with  white  of  egg  beaten  up  with 
sugar. 

(Always  carried  to  the  sheep-shearings  on  Nan- 
tucket  Commons  in  the  old  days.) 

— Mrs.  Susan  C.  Hosmer. 

Sally  Lunn 
1   cup  butter  and  lard          4  tablespoons   of   sugar 

mixed  1   cup   sweet   milk 

4  eggs  1  yeast  cake 

5  cups  flour 

Stir  one  yeast  cake  into  one  cup  of  hike-warm 
water,  stir  this  into  dry  flour,  add  the  milk  and  but- 
ter which  have  been  slightly  warmed  together,  then 
the  yolks  of  the  eggs,  which  have  been  well  beaten 
with  the  sugar,  then  the  well-be'aten  whites,  having 


TRIED  AND  TRUE  121 

it  stiff  enough  to  drop  from  the  spoon  leaving  it 
dry.  Beat  hard  and  set  to  rise.  After  a  few  hours, 
when  it  has  risen,  beat  down  and  let  rise  again, 
after  which  set  to  rise  in  a  well-greased  pan  and 
when  it  has  doubled  itself,  bake  slowly  for  an  hour. 

— Mrs.  Joseph  Haw,  Va. 

Virginia  Egg  Bread 

1   pt.    corn    meal  Milk   sufficient   to   make 

1   pt.  boiling  water  a  thin  batter 

1   tablespoon  lard  3  eggs 

2  teaspoons  baking  powder 

Scald  the  meal  with  boiling  water  and  let  stand 
until  cold.  Add  milk,  lard,  salt,  baking  powder  and 
eggs  beaten  separately.  Bake  in  muffin  pan  or  a 
pudding  dish  in  a  hot  but  slow  oven  for  about  a  half 
an  hour. 

— Mrs.  Baker  P.  Lee. 

Bannock 

1   qt.  milk  1   or  2  tablespoons 

5  eggs  sugar 

l/2  pint  corn  meal  1   even  teaspoon  salt 

Boil  the  milk,  turn  gradually  on  the  meal,  stirring 
carefully  to  avoid  lumps.  When  mixed  to  a  smooth, 
thin  paste,  put  on  the  fire  and  boil,  stirring  all  the 
time,  until  well  thickened.  Let  it  cool  till  blood- 
warm,  add  the  well-beaten  eggs,  sugar  and  salt. 
Bake  in  buttered  dish  three-quarters  of  an  hour,  un- 
til it  rises  in  the  dish  and  becomes  brown.  Served 
with  butter. 

— Mrs.  Susan  C.  Hosmer,  Nantucket,  Mass. 

Corn  Bread 

1  cup   sour   milk  1   cup   white   flour 

24  cup  yellow  corn  meal        1  tablespoon    shorten- 
l/>  teaspoon   soda  ing 

1  egg  1  teaspoon   salt 

2  tablespoons  sugar 


122  TRIED  AND  TRUE 

Beat  the  sour  milk  well  with  egg-beater,  also 
beat  the  egg  thoroughly.  Then  add  the  other  in- 
gredients, first  heating  the  lard  or  butter  in  the  bak- 
ing pan  which  serves  to  grease  the  pan.  Then  pour 
the  mixture  in  pan  and  bake  about  twenty  minutes. 
— Alary  Louise  Wood,  Florence,  Colorado. 

Rice  Corn  Bread 

6  large    spoons   of   yel-        1   heaping    teaspoon 
low  cornmeal  lard 

2  eggs  1   cup  boiled  rice 

1   heaping  teaspoon  1  heaping  teaspoon 

baking   powder  butter 

1   tablespoon  sugar  y2  cup  water 

1   teaspoon    salt  y2  cup  flour 

l/2  cup  cold  milk 

Mix  rice  and  cornmeal,  add  milk;  mix  baking 
powder  with  white  flour,  add  sugar  and  salt  and 
beat  yolks  and  whites  of  eggs  and  add  last.  Should 
have  consistency  of  cake  dough.  Place  large  piece 
of  lard  in  hot  baking  pan — enough  so  it  will  run  up 
on  to  sides  of  pan  when  batter  is  poured  in. 

— Mrs.  M.  A.  Davvson. 

Corn  Cake 

1   cup  milk  2  heaping    teaspoons 

\l/4  cup  flour  baking  powder 

3  teaspoons   melted  Y\  cup  cornmeal 
butter  1   egg 

1   teaspoon  sail  2  tablespoons  sugar 

Mix  meal,  flour,  salt  and  baking  powder  together. 
Add  sugar,  egg  and  cup  of  milk,  beat  well  and  add 
melted  butter.  Bake  in  hot  oven. 

— Mrs.   Sawyer. 
Love  Puffs 

1  pt.   flour  l/2  teaspoon  baking 

2  eggs  powder 

1  pt.   milk 
One  light  teaspoon  melted  lard  added  to  batter. 


TRIED  AND  TRUE  123 

Grease  the  muffin  or  gem  pans  and  bake  in  quick 
oven. 

—Mrs.  Breckinridge,  Va. 

Rice  Muffins 

1   pt.    meal    (scalded)  1   teaspoon    baking 

1  teacup    thoroughly  powder 
boiled  rice                              1   teacup  milk 

2  eggs  beaten  in  bat-          Salt  to  taste 

ter  Butter  size  of  walnut 

Bake  in  quick  oven  in  well-buttered  tins. 

—Mrs.  C.  J.  Jones,  Norfolk,  Va. 

Date  Muffins 

2  eggs  24  cup  milk 

\l/>  tablespoons    butter         2  teaspoons    baking 
ll/2  cups  flour  powder 

24  teaspoon    nutmeg  1   cup    chopped    dates 

Vz   cup  sugar  l/>  teaspoon  salt 

Cream  butter  and  sugar,  add  yolks  of  eggs,  milk, 
flour  sifted  with  baking  powder,  spice,  salt  and  dates, 
lastly  adding  whites  stiffly  beaten.  Bake  in  good 
oven  one-half  hour. 

— Mrs.  Cora  S.  Brough. 

Muffins 

2  eggs  1   tablespoon  sugar 

1  tablespoon   melted  24  cup  of  sweet  milk 
butter  1   heaping  teaspoon 

2  cups  of  flour  baking  powder 
Beat  eggs  well  and  add  sugar  and  butter.     Sift 

flour   and   baking  powder   together  and   add   alter- 
nately with  milk. 

— Mrs.  A.  K.  Pergrin. 

Cornmeal  Muffins 

(Southern  Style) 

1  pint  white  corn  meal        1  heaping    teaspoon 
Lump  of  lard  size  of  an  baking  powder 

egg  2  eggs 

1/2  teaspoon   salt 


124  TRIED  AND  TRUE 

Put  lard  in  pans  to  get  hot.  Have  plenty  of  boil- 
ing water.  Pour  over  corn  meal  working  out  all 
lumps  until  smooth  and  the  consistency  of  cake 
dough,  break  in  your  eggs,  add  salt  and  beat  to- 
gether, add  hot  grease  and  lastly  the  baking  powder ; 
have  your  tins  well  greased  and  hot.  Pour  in  your 
mixture,  leaving  room  to  rise  and  bake  in  quick  oven 
until  well  browned.  They  should  be  crusty  outside, 
soft  inside.  — Mrs.  Eva  M.  Wilkinson. 

Muffins 

1  egg  1   large  tablespoon  but- 
Salt  '  ter 

2  teaspoons  baking  2  cups  flour 

powder  1  cup  milk 

2  tablespoons  sugar 

Beat  the  egg  well,  add  the  salt  and  sugar,  add 
three-quarters  of  the  milk  and  all  of  the  flour,  then 
the  melted  butter,  beat  well,  have  the  muffin  pans 
well-greased  and  warm,  add  the  baking  powder  and 
the  rest  of  the  milk  to  the  batter,  stir  carefully  ;  put 
into  the  warm  pans  and  bake  in  a  rather  quick  oven. 

— Mary  E.   Bayliss. 

Virginia  Cream  Muffins 

5  eggs,  yolks  and  1   teaspoon    yeast 

whites  beaten   sep-  powder 

arately  Flour  enough  to  make 

1  pt.  cream  it   like   fritter  batter 

Pinch  of  salt 

Bake  in  muffin  tins.  To  be  eaten  as  soon  as 
baked. 

— Mrs.  Baker  P.  Lee,  Hampton,  Va. 

Breakfast  Muffins 

2l/2  cups  flour  Pinch   of  salt 

1   teaspoon  baking  2  well-beaten  eggs 

powder  1  tablespoon    melted 

ll/2  cups  sweet   milk  butter 

Mix  and  bake  in  gem  pans  fifteen  minutes. 


TRIED  AND  TRUE  125 

Bran  Cake 

1   cup  sifted  flour  2  cups  bran 

3  teaspoons  baking  2  tablespoons  sugar 
powder  1   cup  milk 

1  egg  1   teaspoon   salt 

2  tablespoons    butter 

Sift  the  flour  with  salt,  sugar  and  baking  powder, 
add  milk,  beaten  egg  and  bran.  Beat  thoroughly. 
Then  beat  in  the  butter,  pour  into  pan.  Bake  in  a 
hot  oven. 

-Mrs.  H.  C.  King. 

Health  Bran  Bread 

4  cups  bran  1  cup  sugar 

2  cups   flour  1   teaspoon  salt 
\l/2  cups  milk                            2  eggs 

2  tablespoons  baking         Piece   butter   size   of  an 
powder  egg 

1   cup    black    molasses 

Sift  the  flour  and  mix  with  bran  (Health  bran 
that  comes  in  boxes  preferred).  Add  molasses, 
sugar,  salt,  baking  powder  and  eggs.  Stir  the  mix- 
ture thoroughly,  adding  the  milk  slowly  and  melted 
butter  last.  Pour  in  well-greased  pans  and  bake 
slowly  in  moderate  oven. 

—Mrs.  Baker  P.  Lee. 

Southern  Rice  Bread 
2  cups  cooked  rice  2  eggs 

1  heaping  teaspoon  ]/2  cup  corn  meal 

baking  powder  Salt 

1   cup   sweet   milk 

Beat  the  eggs  separately,  mix  the  whites  in  with 
rice.  Beat  yolks  and  mix  with  milk,  add  the  rice, 
meal,  baking  powder  and  salt.  Have  a  pan  well  but- 
tered and  very  hot  before  you  put  in  bread ;  then 
bake  for  thirty  minutes. 

—Miss  C.  Dilland. 


126  TRIED  AND  TRUE 

Brown  Bread 

1   qt.  sour  milk  1   heaping  teaspoon 

1  heaping  cup  of  seed-  soda 

less  raisins  y2   Ib.  black  molasses 

4  cups  graham  flour 

Mix  milk  and  molasses,  and  add  the  flour  and 
raisins  last.  Bake  in  a  moderate  oven. 

— M.  S.  Johnson. 

Steamed  Brown  Bread 

One  cup  each  rye,  graham  and  corn  meal,  one 
cup  sour,  two  cups  sweet  milk,  half  cup  molasses, 
two  eggs,  one  teaspoon  soda,  one  teaspoon  baking 
powder,  steam  four  hours.  For  a  pudding  raisins  can 
be  added  and  serve  with  a  rich  sauce. 

— Mrs.  Hewson. 

Steamed  Brown  Bread 

\Y^  cup  graham  flour  1   cup    wheat    flour 

Y?  cup  corn  meal  1   rounded  teaspoon 

\l/2  cups  milk  soda 

l/2  cup   molasses 

Steam  four  hours.  It  cooks  well  in  two-quart  ice 
cream  mould.  It  may  be  served  as  a  pudding  with 
maple  sugar  fondant  put  on  the  hot  bread  and  cov- 
ered with  thick  cream. 

—Mrs.  William  S.  Crane. 

Scotch  Short  Bread 

2  Ibs.  flour  1   Ib.  best  butter 

l/2  Ib.  sugar  (scant) 

Wash  particles  of  salt  from  butter.  Rub  this  and 
the  sugar  to  a  cream  as  for  loaf  cake.  Have  the 
flour  dry  and  slightly  warm.  Mix  this  into  the 
creamed  butter  and  sugar  lightly  and  gradually  with 
the  hand,  until  all  the  ingredients  are  thoroughly 
incorporated.  The  longer  it  is  kneaded  the  better  it 
will  be. 

Lay  on  a  board,  press  into  sheets  nearly  half  an 


4 


TRIED  AND  TRUE  127 

inch  thick  with  the  hand,  as  rolling  has  a  tendency 
to  toughen  it.  Cut  into  such  shapes  as  you  like,  ob- 
long or  square  cards.  Prick  or  stamp  pattern  on 
top — Scotch  thistle,  if  you  can.  Bake  in  a  moderate 
oven  until  crisp  and  good  yellow  brown. 

—Mrs.  Arthur  L.  Wright. 

Nut  Bread 

1   egg  1   cup    granulated 

1   very   full   cup   sweet  sugar 

milk  4  cups    flour    (scant) 

heaping    teaspoons  1  teaspoon  salt 

baking  powder  1  cup  nuts 

Beat  egg  and  sugar,  add  milk.  Sift  four  cups  of 
flour,  baking  powder  and  salt  together  into  the 
batter.  Add  nuts  last.  Sprinkle  a  little  of  the 
flour  over  the  nuts.  Put  mixture  into  the  pan  in 
which  it  is  to  be  baked  and  let  it  stand  fifteen  min- 
utes ;  then  bake  slowly  one  hour,  being  very  care- 
ful not  to  allow  to  burn  on  the  bottom. 

— Airs.  Arthur  L.  Wright. 

Virginia  Rice  Batter  Bread 

1   cup  corn   meal  2  cups  cooked  rice 

scalded   with  boiling  2  eggs 

water  2  level    teaspoons   bak- 

1   pt.  milk  ing  powder 

Water  added  if  not  very  1  tablespoon    melted 

thin  lard  or  butter 
1   level  teaspoon  salt 

Into  the  scalded  meal  add  milk,  salt  and  melted 
lard,  then  well-beaten  eggs.  Then  add  rice  and 
lastly  beat  in  the  baking  powder.  Have  the  pan  in 
which  it  is  to  be  baked  very  hot  with  spoonful  of 
hot  lard  in  it,  and  bake  in  hot  oven  twenty  minutes. 
A  Virginia  breakfast  dish. 

— Lucy  H.  Guerrant. 


128  TRIED  AND  TRUE 

Spoon  Bread 

1  pt.  milk  Small   teacup  corn   meal 

YZ  teaspoon   salt  1   tablespoon  sugar 

Level   tablespoon   butter       4  eggs 

Let  milk  and  corn  meal  boil.  Add  sugar,  salt  and 
butter.  When  cool  add  eggs  beaten  separately. 
Bake  thirty  minutes. 

—Mrs.  Post. 

Tea  Biscuits 

\l/2  cups  sifted  flour  1   level  teaspoon  bak- 

1  level  teaspoon  salt  ing  powder 

YZ  teaspoon  soda  Lard  size  of  small  egg 

Put  salt,  soda  and  baking  powder  in  the  flour. 
Mix  well  then  add  lard;  lastly  enough  sour  milk  to 
make  a  soft  dough.  Roll  about  three-quarters  inch 
thick ;  cut  and  bake  in  quick  oven. 

— Anna  V.  Ray. 

Beaten  Biscuit 

2  pts.  flour  1   large    tablespoon    of 

1  teaspoon   of  salt  lard 

t  Mix  into  a  very  stiff  dough  with  equal  parts  of 
sweet  milk  and  water.  Beat  thirty  minutes  with  an 
axe  kept  for  the  purpose,  until  soft  and  perfectly 
smooth. 

— Miss   Minnie   Ross,   Va. 

Biscuits 

2  cups  flour  1   cup  milk 

2  teaspoons  baking  2  tablespoons  butter 

powder  (rounding) 

1  teaspoon  salt 

Sift  flour,  baking  powder  and  salt  together,  then 
rub  in  with  fingers  the  butter,  then  with  knife  stir 
in  the  milk  until  to  consistency  of  biscuit  dough  : 
cut  in  rounds,  bake  in  hot  oven. 

— Mrs.  Sawyer. 


TRIED  AND  TRUE  129 

Popovers 

l/2  cup  flour  2  eggs 

1   cup  milk  Pinch   salt 

Ikitter  size  walnut 

Drop  the  unbeaten  eggs  into  sifted  flour  in  bowl 
and  beat  well  together.  Add  salt,  then  gradually  the 
milk  and  melted  butter.  Heat  muffin  pans,  bake  in 
hot  oven.  Make  one  dozen. 

—Mrs.  William  S.  Crane. 

Waffles 

One  pint  of  milk,  one  pint  of  flour,  one  teaspoon 
of  melted  butter,  one  teaspoon  of  sugar,  a  little  salt, 
and  two  teaspoons  of  baking  powder.  Break  an  egg 
into  the  flour,  after  adding  sugar  and  salt,  add  milk 
gradually,  beating  it  in  with  the  egg;  then  add  but- 
ter and  lastly  baking  powder,  beating  hard.  Bake 
quickly  on  hot  irons. 

— Mrs.  W.  J.  A.  Gumming,  Va. 

Batter  Cakes 

1   pt.  flour  A  little  salt 

1   teaspoon  baking  Yolks  of  two  eggs 

powder  Whites  of  three  eggs 

1  cup  sweet  milk 

Beat  yolks  of  eggs,  add  milk,  then  flour  and  bak- 
ing powder.  Then  beaten  whites  lightly  folded  in. 
Bake  on  hot  greased  griddle. 

— Miss  Jessie  Coulter. 

Potato  Pancakes 

(German  Style) 

6  or  7   large   potatoes         2  eggs 
1   heaping    tablespoon  1   heaping  teaspoon 

flour  salt 

Peel  and  grate  potatoes.  Add  eggs  well  beaten, 
flour  and  salt.  Stir  all  well  together.  Fry  as  other 
pancakes,  using  more  lard.  Turn  often  until  well 
clone  and  crisp. 

— Mrs.  A.  K.  Penrrin. 


130  TRIED  AND  TRUE 

Potato  Cakes 

(Puffert) 

3  potatoes  Enough  flour  to  make  a 

1  onion  batter 

1   egg  1   heaping  teaspoon 

A   small   quantity    milk  baking  powder 

1  teaspoon  salt 

Grate  raw  potatoes,  and  fry  like  griddle  cakes  in 
a  little  lard. 

— Miss  Apel. 

Gingerbread 

l/2  cup  dark  brown  y2  cup  butter 

sugar  2l/2  cups   flour 

1  cup  molasses  l/2  teaspoon  cinnamon 

l/2  teaspoon  ginger  2  level  teaspoons  soda 

l/>  teaspoon  cloves  3  eggs 

1  cup  boiling  water 

Mix  sugar  and  butter  together,  then  the  hot  wa- 
ter with  soda  in  the  water,  add  the  flour  and  spices. 
To  this  add  the  eggs  well  beaten,  and  cook  about 
forty  minutes  in  a  moderate  oven. 

—Mrs.  Neil  C.  Murray,  St.  Paul,  Minn. 

Gingerbread 

y2  cup   butter    (or   drip-      l/2  cup  sugar 

pings)  l/2  cup  sour  milk 

l/2  cup  New  Orleans  2  eggs 

molasses  l/2  teaspoon    cinnamon 

\l/2  cups  of  flour  1  level  teaspoon  soda 

l/2  teaspoon  ginger 

Cream  butter  and  sugar,  add  pinch  of  salt,  add 
eggs,  sour  milk,  spices,  molasses  and  beat  thorough- 
ly, then  add  flour  with  soda.  Pour  in  buttered 
pan  and  bake  slowly  in  moderate  oven  thirty 
minutes. 

—Mrs.  L.  C.  Stephens. 


TRIED  AND  TRUE  131 

Gingerbread 

2  cups  molasses  1   cup  sugar 
YI  cup  butter                           2  eggs 

\y2  teaspoons  baking  3  cups   flour 

soda  1  teaspoon  each,  allspice 

1   teaspoon  ginger  and  cloves 

1   cup   of   cold    water 

Cream  butter  and  sugar.  Add  well-beaten  eggs 
and  molasses.  Dissolve  soda  in  tablespoon  of  hot 
water  and  add  to  mixture ;  then  put  in  cold  water 
and  add  flour  and  spices.  This  will  make  two  cakes. 

— Mrs.  A.  K.  Pergrin. 

Soft  Gingerbread 

1   cup   treacle  1  tablespoon  ground 

1  cup  sour  milk  ginger 

3  eggs  well  beaten  1  tablespoon   baking 
Pinch  of  pepper  powder 

1  cup  brown  sugar  1^   pounds  flour 

%  cup  butter 

Work  the  butter  and  sugar  to  a  cream ;  then  add 
the  treacle,  then  the  eggs  gradually,  then  one  and 
one-quarter  pounds  flour  to  form  a  stiff  batter.  Add 
a  cup  of  well-washed  raisins,  if  so  desired.  Bake  in 
a  slow  oven  about  one  hour. 

— Mrs.  Henry  Clay  King. 

Soft  Gingerbread 

1  cup  butter  4  eggs  beaten  sep- 
3  cups   flour  arately 

2  teaspoons  soda  1  tablespoon  each  of 
1  cup  molasses  ginger,  cinnamon 

1  cup  brown  sugar  and  allspice   mixed 

Mix  all  ingredients  except  eggs,  thoroughly. 
Then  add  eggs  last.  Put  in  greased  pans  and  bake 
until  done. 

— Mrs.  E.  P.  Johnson. 


132  TRIED  AND  TRUE 

Gingerbread 

1   cnp   sugar  1  egg 

1   cup  shortening  1   level  tablespoon 

(more  lard  than  ginger 

butter  or  part  chick-        1   teaspoon  cinnamon 
en  fat  tried  out  is  1   cup  boiling  water 

very  good)  1   scant  tablespoon 

2l/2  cups  flour  (before  soda 

sifting)  Pinch  salt 

1   cup  molasses 

Be  sure  and  mix  in  this  order.  Cream  sugar  and 
shortening,  add  beaten  egg,  molasses,  ginger  and 
cinnamon,  salt,  flour,  last  one  cup  boiling  water  with 
the  soda  in  the  water.  Stir  until  quite  thin.  Bake 
in  plow  oven.  Makes  two  good-sized  cakes. 

— Mrs.  \\  illiam  S.  Crane. 

Ginger  Snaps 

1  Ib.  butter  6  eggs  beaten  vcry 
\l/2  Ibs.  sugar,  granu-  light 

lated  1   teaspoon   mixed 

2  Ibs.  flour  cloves  and  cinnamon 

1   tablespoon  ginger 

Roll  as  thin  as  wafer  dough.  Cut  into  small, 
round  cakes.  Bake  crisp.  Let  them  cool  before  put- 
ting away  or  they  will  soften.  This  makes  a  large 
quantity. 

— Mrs.  Arthur  L.  Wright. 

Drop  Ginger  Cakes 

1   cup  molasses  (New          3  cups  flour 
Orleans)  l/2  cup   water 

l/2  cup  butter  1  teaspoon   soda 

1  teaspoon    ginger 

Put  the  molasses  in  first  then  the  soda  and  ginger 
and  butter,  then  add  the  flour.  Beat  thoroughly, 
then  grease  your  pan  and  drop  by  spoonfuls  and 
bake. 

• — Mrs.  B.  F.  Xovioch. 


TRIED  AND  TRUE  133 

English  Tea  Cakes 

2  eggs  1   teaspoon   baking 

f/2   teaspoon   almond   ex-  powder 

tract  1  cup  powdered  sugar 

]/2  cup  milk  1   cup  pastry  flour 

J4  teaspoon  salt 

Beat  eggs  and  sugar  together,  add  flavoring  and 
flour  sifted  with  baking  powder  and  salt.  Beat  until 
smooth  and  then  beat  in  quickly  the  milk  which  has 
been  heated  until  scalding  hot.  Bake  in  gem  pans. 

—Mrs.  H.  C.  King. 

Oatcakes 

1   egg  y2  cup  butter 

1   tablespoon  sugar  2  cups  oatmeal 

1   cup  white  flour  2  teaspoons    baking 

1   teaspoon  salt  powder 

A  little  milk,  enough  to  moisten  so  that  you  can 
roll  out.  Cut  in  squares  and  bake  in  moderate  oven. 

— Carolyn  Hewson. 

Oatmeal  Macaroons 

1  cup   white   sugar  1   tablespoon  of  baking 

2  large    breakfast    cups  powder 

rolled  oats  1  teaspoon   of  almond 

2  eggs  extract 

1  tablespoon  of  butter      l/2  teaspoonful  of  salt 
Beat  the  egg  well,  add  the  other  ingredients,  beat 

the  batter  thoroughly.  Drop  pieces  the  size  of  a 
walnut,  on  well  buttered  tins,  about  two  inches 
apart.  Bake  in  quick  oven,  and  leave  on  the  tins  a 
few  minutes  before  removing. 

— Carolyn  Hewson. 
Oatmeal  Crisps 

3  cups  rolled  oats  2  cups  flour 

2  cups  sugar  1  cup  raisins 

2  eggs  1  teaspoon  soda 

1   cup   butter   and   lard,       5  teaspoons  milk 
melted  1  teaspoon  salt 

1  teaspoon  cinnamon 


134  TRIED  AND  TRUE 

Place  the  dry  ingredients  in  large  mixing  bowl, 
pour  the  liquid  ingredients  into  the  dry  and  mix 
thoroughly  with  the  hand.  Let  the  dough  stand  fif- 
teen minutes  if  convenient.  Drop  by  teaspoonful, 
two  inches  apart,  on  well-greased  pan  and  bake  in 
a  slow  oven.  —Mrs.  E.  B.  Bayliss. 

Rock  Cookies 

1   cup   butter  1   cup  dates 

\l/2  cups  sugar  3  eggs 

3  cups  sifted  flour  1   tablespoon  warm 

1   teaspoon  cinnamon  water  or  sherry 

1   teaspoon   soda  1   teaspoon  cloves 

2  cups  English  walnuts 

Cream  butter  and  sugar.  Add  beaten  eggs,  spice, 
the  walnuts  cut,  dates  chopped,  flour,  soda  dissolved 
in  the  warm  water  or  sherry.  Make  a  stiff  batter. 
Drop  with  a  teaspoon  on  buttered  pan  and  bake. 
Will  keep  a  long  time  in  stone  far. 

—Mrs.  William  S.  Crane. 

Rocks 

1  small  cup  butter  1  teaspoon   baking 

3  eggs  powder 

1   cup  currants  l/\  teaspoon    each,    nut- 

4  cups  of  flour  meg,   cinnamon   and 
1   wine    glass   of   wine  cloves 

or  brandy  2  cups  sugar 

1  cup  chopped  walnuts 

Cream  butter  and  sugar,  beat  in  eggs  one  at  a 
time,  add  fruit,  flour  and  spices  alternately  with 
brandy  or  wine.  Drop  by  teaspoonful  on  greased 
pans  and  bake  in  moderate  oven. 

— Mrs.  A.   K.   Pergrin. 

Rocks 

\l/2  cups  brown  sugar  1   cup  nuts 

\l/2  cups   raisins  3    eggs  beaten  sep- 

(chopped)  arately 


TRIED  AND  TRUE  135 

3  cups  flour  1  teaspoon  cloves 

1   cup  butter  1  teaspoon  allspice 

1   teaspoon   vanilla 

Do  not  roll  but  drop  a  teaspoonful  on  buttered 
tin.  — Sara  L.  Clark. 

Ginger  Cookies 
1   cup   sugar  1   cup   butter 

1  cup  molasses  J/>  cup  cold  coffee 

2  even    teaspoons    soda        1   teaspoon  ginger 

1   teaspoon    cloves  2  teaspoons   cinnamon 

Flour  enough  for  a  stiff  dough.  Knead  hard. 
Roll  very  thin.  Bake  in  quick  oven. 

— Florence  Marvin. 
Almond  Cookies 

y±  lb.  butter  \l/2   Ibs.  ground  almonds 

5  eggs  1   tablespoon   vanilla 

\l/2  Ibs.    sugar 

Cream  butter  and  sugar.  Add  well-beaten  eggs, 
and  ground  almonds  and  vanilla  and  flour  to  make  a 
very  stiff  dough.  Roll  thin  and  cut  like  cookies. 
Pencil  top  with  white  of  egg  and  put  whole  almonds 
on  top.  Bake  very  carefully  in  moderate  oven. 

—Mrs.  A.  K.  Pergrin. 
Vinegar  Cookies 

1   cup  fine  sugar  1   teaspoon   soda 

1   cup  butter  2  teaspoons    vinegar 

1   cup  molasses  3  cups  or  a  trifle  more 

4  eggs  flour 

Cream  sugar  and  butter  together.  Add  molasses, 
beaten  eggs,  soda  dissolved  in  the  vinegar  and  flour. 
Roll  out  and  cut  into  cookies. 

— Mrs.  William  S.  Crane. 
German   Cookies 
(Lebkuchens) 

1  lb.   pulverized  sugar          1   lb.  flour 

4  eggs  y±  lb.  almonds,  blanched 

2  ounces  ground  cinna-  and  sliced 
mon                                      A  pinch  of  cloves 

l/4  lb.  citron,  sliced  fine 


136  TRIED  AND  TRUE 

Beat  eggs  and  sugar  together  very  lightly ;  grad- 
ually add  flour  to  which  the  spices,  almonds  and 
citron  have  been  added.  Roll  to  one-quarter  inch. 
Cut  with  round  cutter,  bake  in  moderate  (not  slow) 
oven  until  done.  No  butter  is  used. 

These  are  a  very  delectable  dainty  and  should  be 
made  and  packed  away  in  stone  jars  at  least  a  week 
before  using. 

—Mrs.  Eva  M.  Wilkinson. 

Rega's  Cookies 

1  cup  sugar  3  cups  flour 

2  tablespoons    butter  1   tablespoon   lard 
2  eggs  3  tablespoons  sour 

1  teaspoon    baking  milk 

powder  1   half  teaspoon   soda 
Bake  in  quick  oven. 

Ginger  Cookies 
(Excellent) 

2  cups  molasses  4  teaspoons  soda 

1   cup  brown  sugar  8  teaspoons  baking 

1  cup   hot   shortening  powder 

(half  lard  and  half  6  tablespoons    boiling 

butter)  water 

2  teaspoons  ginger  Flour  enough  to   make 
2  well  beaten  eggs  soft  dough 

Dissolve  soda  in  hot  water,  mix  all  the  ingred- 
ients together  with  as  little  flour  as  you  can  handle 
dough.  Roll  thin,  bake  in  moderate  oven. 

—Mrs.  Clay. 

Fruit  Cookies 

2  cups  sugar  1   cup  nuts 

1  cup  raisins  3  tablespoons   sweet 

3  eggs  milk 

3^2  cups   flour    (scant)          1   teaspoon  cinnamon 
1  teaspoon  soda  (level)       1   square  of  Baker's 
1  cup  butter  chocolate 

y2  teaspoon  nutmeg 


TRIED  AND  TRUE  137 

(Chocolate  can  be  omitted  is  so  desired.) 

— Jane  T.  Faroat. 

Cookies 

2  cups   light   brown  5  eggs 

sugar  2  tablespoons  hot 

94  cup  butter  water 

1  teaspoon   grated   nut-  Flour  enough  to  make 
meg  stiff  dough 

J/2   teaspoon  soda 

Cream  the  butter  and  sugar,  add  beaten  eggs, 
sift  flour  and  stir  in  gradually,  adding  soda  dissolved 
in  the  water,  roll  thin ;  sprinkle  granulated  sugar 
over  the  top,  cut  with  cake  cutter,  bake  in  quick 
oven. 

—Mrs.  Wm.  H.  Allen. 

Brown  Betties 

l/2  cup  butter  l/>  cup  sugar 

2  cups   flour  1  egg  beaten 

1   cup  sweet  milk  2  teaspoons  baking 

1   teaspoon  cinnamon  powder 

1  cup  raisins  1  cup  nuts 

1  teaspoon   lemon 

Mix  batter,  roll  into  balls  with  spoon  and  hand. 
(An  old  English  recipe.) 

—Mrs.  H.  C.  King. 

Doughnuts 

\l/2  cups  sugar  l/2  cup  butter 

2  eggs  2  cups  sour  milk 

2  teaspoons  soda  2  teaspoons  baking 

Flavor  to  suit  taste  powder 

Cream  sugar  and  butter,  then  add  eggs,  dissolve 
the  soda  in  the  milk.  After  this  add  the  baking  pow- 
der with  a  little  sifted  flour,  then  add  enough  more 
flour  to  roll.  Be  careful  not  to  make  the  dough  too 
stiff.  Roll  and  cut  them  out.  Before  beginning  to 


138  TRIED  AND  TRUE 

fry,  have  the  lard  very  hot.     Much  depends  on  the 

frying. 

—Mrs.  M.  P.  Gilbert. 

Crullers 

2  cups  granulated  3  eggs 

sugar  1  teaspoon  baking 

1   cup   sweet   milk  soda 

Pinch  salt  1   teaspoon  cream   tar- 

1  cup  sour  milk  tar 

Beat  the  eggs  and  sugar;  then  add  flour  and  milk 
alternately.  Use  flour  enough  to  make  a  soft  dough, 
adding  the  baking  powder.  Roll  out  and  cut ;  fry  in 
hot  fat ;  roll  in  sugar. 

— Mrs.  B.  F.  Xovioch. 

Potato  Crullers 
4  medium   sized   pota-         2  cups  of  sugar 

toes  3  eggs 

1   large  teaspoon  butter       4  teaspoons  baking 

1  large  teaspoon  salt  powder 

Peel,  boil  and  mash  potatoes,  add  softened  butter, 
sugar,  eggs  and  salt;  flour  enough  to  make  a  dough 
that  can  be  handled.  To  flour  add  baking  powder. 
Season  with  vanilla  or  cinnamon.  Cut  out  and  fry  in 
boiling  lard.  Drain  on  brown  paper. 

—Mrs.  E.  B.  Bayliss. 

Coffee  Cake 
\Y$  cups   sugar  1   cup  sour  milk 

2  cups  Swansdown  2  eggs 

flour  (heaping)  1   teaspoon   baking 

*/2  teaspoon  soda  powder 

1  tablespoon   lard  1  tablespoon   butter 

One  whole  egg  and  white  of  another  beaten  well. 
Melt  butter  and  lard,  stir  in  sugar  and  eggs,  add 
about  one-half  cup  of  flour,  stir  in  milk,  add  rest  of 
flour  with  baking  powder  and  soda. 

(Top) 
One-half  cup  butter,  melted,  stir  in  yolk  of  egg, 


TRIED  AND  TRUE  139 

cover  top  of  batter  with  this.  Twelve  walnuts  chop- 
ped fine,  mixed  with  three-quarters  cup  of  sugar  and 
cinnamon.  Spread  this  on  top  of  butter  and  egg 
and  bake. 

—Mrs.  A.  A.  Burnand. 

Strawberry  Shortcake 

4  cups  flour  24  cup  of  butter 

3  teaspoons  baking  1   cup  of  sugar 

powder  1   cup  of  milk 

Sift  the  flour  and  sugar  and  baking  powder  to- 
gether, rub  in  the  butter,  add  the  milk,  then  roll  out 
gently,  not  too  thin,  put  in  pan  and  bake.  When 
done  split  and  put  your  fruit  in.  This  is  enough  to 
serve  ten  persons. 

— Mrs.   B.   F.   Novioch. 

Strawberry  Shortcake 

1   egg  1  jelly  glass  milk 

*/>  cup  sugar  2  teaspoons  baking 

1   tablespoon  melted  powder 

butter  2  boxes  berries 

2  cups  flour 

Stir  sugar  and  butter  together,  then  add  well- 
beaten  egg.  Sift  flour  and  baking  powder  together 
and  add  alternately  with  milk.  Bake  in  two  layers. 
Spread  butter  on  layers  while  hot.  Spread  berries 
on  each  layer  and  add  powdered  sugar. 

— Mrs.  A.  K.  Pergrin. 


140  TRIED  AND  TRUE 


Eggs 

"The  vulgar  boil,  the  learned  roast,  an  egg." 

— Pope. 

Whipping  Eggs. 

This  is  an  art  with  which  even  many  experienced 
cooks  are  not  familiar.  Wire  egg  beaters  are  the 
right  sort  to  use  for  angel  food,  meringues  or  any- 
thing in  which  the  cells  are  to  be  coarse,  as  this  will 
beat  the  air  in  to  inflate  them.  \Yheel  egg  beaters 
are  better  for  the  cake  that  is  to  have  a  fine  grain. 
Beat  the  whites  and  yolks  together  and  not  to  a 
light  consistency,  for  custard  either  boiled  or  baked, 
and  all  custard  puddings. 

To  mix  whites  of  eggs  with  cream,  beat  light  and 
add  to  the  cream,  also  beaten  stiff,  a  short  time  be- 
fore it  is  to  be  used.  — Mrs.  Hewson. 

Omelet 

6  eggs  Salt  and  pepper 

6  tablespoons  milk  Butter  size  of  walnut 

Beat  yolks  with  milk  and  seasoning,  beat  whites 
very  stiff;  slowly  beat  the  yolks  into  them.  Have 
skillet  quite  warm,  grease  with  butter,  pour  mixture 
in  and  cook  slowly  on  top  of  stove,  finish  in  slow 
oven,  about  five  minutes,  fold  on  platter. 

— Mrs.  J.  F.  Andrews,  Jr. 

Spanish  Eggs 

Take  two  tablespoons  of  butter.  When  melted, 
add  half  of  a  small  onion,  chopped  fine.  Cook  a  few 
minutes,  then  add  five  or  six  sliced  and  peeled  to- 


TRIED  AND  TRUE  141 

matoes  (canned  tomatoes  can  be  used),  pepper  and 
salt  and  cayenne  to  taste. 

When  all  is  well  cooked,  add  half  pint  of  rich 
cheese.  When  the  cheese  is  melted  carefully  break 
into  the  pan  five  or  six  eggs.  Baste  eggs  with  the 
sauce  until  they  are  cooked ;  then  serve  on  toast. 

-Mrs.  C.  M.  Ward. 

Egg  Gems 

1   cup  chopped  cold  1   tablespoon    melted 

meat  butter 

1   cup  of  bread  crumbs     Salt  and  pepper 

Mix  all  well,  with  enough  milk  to  bind  together; 
fill  the  gem  pans  with  the  mixture ;  break  an  egg  on 
top  of  each,  seasoning  with  salt  and  pepper;  sprinkle 
with  cracker  crumbs.  Bake  eight  minutes. 

—Mrs.  J.  E.  Quinn. 

Deviled  Eggs 

4  eggs  2  tablespoons  grated 

1   teaspoon  vinegar  cheese 

Y+  teaspoon  mustard  l/>  teaspoon   salt 

Pinch  cayenne 

Enough   melted   butter   to   spread 
Cut  eggs  lengthwise,  mash  yolks  with  silver  fork 
until   smooth.   Add   cheese,   vinegar,   salt,   mustard, 
cayenne  and  butter.  Mix  and  form  into  balls  and  re- 
fill'. —Mrs.  Cora  S.   Brough. 

Raw  Eggs 

Eggs  are  more  easily  digested  raw  than  cooked 
They  are  not  subjected  to  the  same  danger  by  any 
means  as  oysters,  milk  or  meat.  An  egg  added  to  a 
morning  cup  of  coffee  makes  a  good  tonic.  The 
white  of  an  egg  beaten  with  loaf  sugar  and  lemon 
relieves  hoarseness.  Take  one  teaspoonful  every 
hour.  A  mustard  plaster  made  with  the  white  of  an 
egg  will  not  leave  a  blister.  A  raw  egg  taken  imme- 
diately will  carry  down  a  fish  bone  that  cannot  be 
coughed  up  from  the  throat.  — Mrs.  H.  C.  King. 


142  TRIED  AND  TRUE 


Sanbwicbes 


Sandwiches 

"Bachelor's  fare:    bread  and  cheese  and  kisses." 

—Swift. 

In  preparing  bread  for  sandwiches,  cut  slices  as 
thin  as  possible  and  remove  crusts.  If  butter  is  used, 
cream  the  butter  and  spread  bread  before  cutting 
from  loaf.  Spread  half  the  slices  with  mixture  to  be 
used  for  filling,  cover  with  remaining  pieces  and  cut 
in  squares,  oblongs  or  triangles.  If  sandwiches  are 
shaped  with  round  or  fancy  cutters,  bread  should  be 
shaped  before  spreading,  that  there  may  be  no  waste 
of  butter.  Sandwiches  which  are  prepared  several 
hours  before  serving  time  may  be  kept  fresh  and 
moist  by  wrapping  in  a  napkin  wrung  as  dry  as  pos- 
sible out  of  hot  water  and  keeping  in  a  cool  place. 
Paraffine  paper  is  often  used  for  the  same  purpose. 
Bread  for  sandwiches  cuts  better  when  a  day  old. 
Serve  sandwiches  piled  on  a  plate  covered  with  a 
doily. 

— Fannie  Merritt  Farmer. 

Celery  Sandwiches 

1  cup  celery  1  tablespoon    nuts 

1  tablespoon  apples  1  tablespoon  olives 

Mince  fine,  mix  with  Mayonnaise.  Spread  be- 
tween thin  slices  of  buttered  bread. 

Cream  Cheese  Sandwiches 

Cream  cheese  and  finely  chopped  nuts,  or  cream 
cheese  with  finely  chopped  olives.  Spread  between 
thin  slices  of  buttered  bread. 


TRIED  AND  TRUE  143 

Hot  Cheese  Sandwiches 

Cut  bread  thin  and  in  small  squares,  cutting 
crusts  away.  Butter  well.  Cut  cheese  in  slices  size 
of  sandwiches.  Sprinkle  paprika  on  chees^.  Toast 
both  sides  of  sandwich  in  slow  oven. 

— Mrs.  John  J.  Andrews,  Jr. 

Chicken  Sandwiches 

Equal  portions  of  chicken  and  celery  minced  very 
fine.  Moisten  with  Mayonnaise.  Spread  between 
thin  slices  of  buttered  bread. 

Egg  Sandwiches 

Hard-boiled  eggs;  yolks  mashed  very  fine  and 
moistened  with  melted  butter.  Spread  and  sprinkle 
with  finely  chopped  whites. 

Date  Sandwiches 

Dates  and  nuts  chopped  fine  and  mixed  with 
cream.  Prepare  as  other  sandwiches. 

Peanut  Butter  Sandwiches 

Peanut  butter  and  chopped  stuffed  olives  moist- 
ened with  Boiled  Dressing.  Prepare  as  other  sand- 
wiches. 

Ginger  Sandwiches 

Preserved  ginger  and  nuts  chopped  fine,  mois- 
tened with  Boiled  Dressing.  Spread  between  thin 
slices  buttered  bread. 

— Anna  V.  Ray. 

Mustard  Cream  for  Sandwiches 

3  tablespoons   mustard        2  yolks  of  eggs  well 
mixed  with  warm  beaten 

water  Butter  size  of  an  egg 

]/2  cup  vinegar 

Boil  all  together  in  double  boiler  except  butter, 
which  is  added  after  taking  mixture  from  the  stove. 

—Mrs.  R.  H.  Norton. 


144  TRIED  AND  TRUE 

Jellies,  preserves, 

labes  anb  flMckles 


"Feel,  masters,  how  I  shake!" 

—Henry  IV. 

Jellies  made  from  the  following  recipes  carried 
off  the  first  Premiums  and  the  Sweepstakes  at  the 
old  St.  Louis  Fair  in  a  competition  which  included 
competitors  from  Missouri,  Illinois  and  Kentucky. 
— Mrs.  Rebecca  Thompson. 

Recipe  for  Fruit  Jellies 

Pare  and  core  fruit  such  as  apple  or  quince  cut 
into  pieces,  eights  or  whatever  size  desired ;  place  in 
your  kettle,  barely  covering  with  water ;  place  the 
cover  on  the  kettle  and  allow  the  fruit  to  boil  until 
tender.  Then  turn  into  your  jelly  bag  and  suspend 
it  so  that  it  may  drip  all  night  if  necessary,  but  do 
not  press  or  squeeze  the  bag.  Two  and  a  half  or 
three  pints  of  juice  at  one  time  is  the  quantity  most 
successful  in  making  fine  jellies.  To  that  amount 
of  juice  add  one  pint  of  good  clear  water,  and  set  the 
kettle  to  boil  for  twenty  minutes.  This  boiling  will 
clarify  the  juice,  and  the  added  water  will  be  boiled 
away,  leaving  the  original  amount  of  juice  much 
clarified,  without  having  a  strong  taste  or  a  darker 
color.  Strain  through  a  muslin  cloth  ;  then  measure 
the  juice,  and  to  each  pint  add  a  pint  of  sugar;  stir 
until  fairly  well  dissolved ;  set  over  the  fire  and  let 
boil  for  fifteen  or  twenty  minutes  trying  it  fre- 
quently by  allowing  it  to  drip  from  the  end  of  the 
spoon.  When  it  hangs  in  a  long  mass  from  the 
spoon,  it  is  sufficiently  boiled.  To  remove  the  scum, 


TRIED  AND  TRUE  145 

my  most  successful  plan  was  to  tie  a  muslin  cloth 
over  the  top  of  a  half  gallon  pitcher  and  pour  the 
jelly  through  it,  thus  removing  the  scum,  beside 
having  the  jelly  in  a  convenient  vessel  from  which 
to  fill  the  glasses. 

All  jellies  are  made  under  the  same  general  di- 
rections. When  the  fruit  is  not  so  rich  in  jelly  (as 
in  grapes),  use  a  little  less  sugar,  and  where  it  is 
very  rich  in  jelly  (as  in  cranberries)  use  a  little 
more  sugar  to  the  pint  of  juice. 

— Mrs.  Rebecca  Thompson. 

Cranberry  Frappe 

(To   serve   with   Turkey) 
1   qt.  cranberries  1   Ib.   sugar 

1  pt.   water  Juice  of  two  lemons 

Boil  cranberries  in  water  five  or  six  minutes. 
Strain  through  a  coarse  cheesecloth,  add  sugar  and 
stir  until  it  boils  to  dissolve  sugar.  When  cold  add 
juice  of  lemons.  Freeze  to  a  "mush." 

— Mrs.  William  S.  Crane. 

Preserved  Pineapple 

Pare  pineapple  and  put  through  chopper,  three- 
fourths  pound  of  sugar  to  every  pound  of  fruit. 
Mix  well  and  let  stand  over  night  in  a  cool  place. 
In  the  morning  cook  slowly  until  fruit  is  tender  and 
syrup  clear.  Skim  carefully,  and  put  in  jars. 

— Mrs.  E.  P.  Johnson. 

Strawberry  Conserve 

3  boxes  strawberries  1   large  can  sliced  pine- 

1   large  orange  apple 

Remove  seeds  and  put  orange  through  meat 
grinder.  Cut  up  pineapple,  wash  berries.  Take 
cup  for  cup  of  sugar  and  fruit,  let  stand  a  short 
time,  then  cook  to  consistency  of  jam. 

— Mrs.  A.  A.   Burnand. 


146  TRIED  AND  TRUE 

Ginger  Pears 
8  pounds  firm  Bart-  y?.  Ib.  preserved  ginger 

lett  pears  (dry) 

\l/2  qts.   water  4  lemons 

8  Ibs.  cane  sugar 

Put  whole  lemons  to  boil  in  cold  water ;  cook 
until  very  tender.  Remove  seeds  and  stringy  part 
of  pulp  and  chop  fine.  Peel  pears,  which  should 
be  green  in  color,  but  fully  grown ;  chop  fine ;  add 
sugar,  one  quart  hot  water  and  one-half  quart  water 
in  which  lemons  were  boiled.  Boil  all  together 
one-half  hour.  Add  chopped  lemons  and  boil  until 
a  good  thick  marmalade.  Seal  in  jelly  glasses  with 
melted  paraffine. 

—Louise  Howard. 

Ginger  Pears 

8  Ibs.  pears  4  lemons,  juice  and 

8  Ibs.  sugar  rind 

l/4   Ib.  ginger  root 
Boil  slowly  two  hours  o'r  until  clear. 

Mrs.  William  S.  Crane. 

Watermelon  Preserves 

To  each  quart  of  melon  rind  cut  in  small  pieces 
use  one  pint  of  granulated  sugar.  Place  in  alternate 
layers  in  jar;  let  stand  over  night.  Pour  off  the 
syrup  into  preserving  kettle,  and  bring  to  a  boil, 
then  add  the  melon.  Boil  slowly  until  the  melon 
looks  clear,  and  the  syrup  is  thick,  about  three 
hours  over  a  slow  fire.  An  hour  before  it  is  done 
add  three  or  four  lemons,  sliced,  rind  and  all  (minus 
seeds)  or  a  few  pieces  of  ginger  root  cut  fine,  or  a 
can  of  pineapple.  Trim  off  all  the  pink  on  the  rind 
and  it  will  be  a  beautiful  amber  color. 

—Mrs.   Edith   Bayliss. 

Glenwood  Orange  Marmalade 
Slice   one   dozen   oranges   thin,    throwing   away 
ends,  and  one-half  dozen  lemons,  removing  all  seeds. 


TRIED  AND  TRUE  147 

Weigh  the  fruit,  and  to  each  pound  of  fruit  add 
one  pint  of  cold  water  and  let  stand  over  night. 
Next  morning  boil  the  fruit  in  the  same  water  until 
tender.  Remove  from  fire  and  weigh  again,  and  to 
each  pound  of  fruit  and  liquid  add  one  pound  of 
sugar.  Boil  until  it  jellies,  which  will  take  about 
twenty  minutes.  Do  not  have  the  fruit  too  ripe; 
must  be  firm. 

— Mission    Inn,    Riverside,    Cal. 

Dundee  Orange  Marmalade 

12  large  ripe  oranges  3  lemons,  all  the  juice, 

4  Ibs.  granulated  sugar  and  the  rind  of  one 

Cut  the  peel  of  four  oranges  into  thin  strips  or 
small  dice  and  the  rind  of  one  lemon.  Stew  them 
in  clear  water  until  tender;  slice  and  seed  the 
oranges.  Put  into  a  preserving  kettle  with  the  juice 
of  the  lemons,  and  cook  until  all  are  boiled  clown  to 
a  smooth  pulp.  Rub  this  through  a  colander,  re- 
turn to  the  saucepan  with  the  sugar,  and  keep  at  a 
fast  boil  until  quite  thick.  Stir  in  the  dice  from 
which  the  water  has  been  drained,  boil  two  minutes 
longer  and  pour  into  glasses.  Cover  when  quite 
cold.  After  the  sugar  goes  in,  all  marmalade  should 
be  stirred  constantly. 

—Mrs.  Arthur  L.  Wright. 

Grapefruit  Marmalade 

Ten  grapefruit.  Slice  and  take  out  seeds.  Cut 
in  very  small  pieces.  Soak  in  salt  and  water  over 
night  (handful  salt).  In  morning  wash  through 
two  clear  waters,  then  boil  until  tender  in  fresh 
water,  about  one-half  hour.  Just  cover  with  water 
when  you  boil  them.  Add  sugar,  one  quart  for 
one  quart  juice.  Boil  till  clear  and  fruit  commences 
to  settle.  Put  in  jelly  glasses.  Makes  about  twen- 
ty-one glasses. 

— Mrs.  William  S.  Crane. 


148  TRIED  AND  TRUE 

Grape  Fruit  Marmalade 

(Original) 
5  seedless  grapefruit  7  Ibs.  sugar 

3  lemons  24  cups  cold  water 

Cut  the  fruit  in  thin  slices  and  quarter  the  slices. 
Put  in  an  enamel  preserving  kettle,  cover  with  the 
water  and  boil  until  the  fruit  is  perfectly  trans- 
parent, which  may  take  several  hours.  Water  may 
also  be  added  if  necessary  as  it  boils  away.  Heat 
the  sugar  on  platters  in  the  oven  add  to  the  fruit 
and  boil  for  half  an  hour.  Put  into  tumblers. 

— Lydia  F.  Moir. 

Pickled  Figs 
(Blue   Pacifies) 

14  Ibs.  figs  2  heaping  tablespoons 

2  teaspoons  whole  stick  cinnamon 

cloves  7  Ibs.  sugar 

Ipt.  best  cider  vinegar 

Put  spices  in  cheesecloth  bag.  Steam  figs  one 
hour  over  water  in  which  one  tablespoon  of  soda 
has  been  dissolved.  Make  syrup  of  sugar,  vinegar 
and  spices.  Pour  over  figs,  let  stand  all  night; 
strain  syrup  from  figs;  boil  and  skim,  repeat  this 
three  mornings.  On  third  morning  boil  down  until 
thick;  add  figs  to  syrup,  cook  until  clear;  seal  in 
glass  jars. 

-Mrs.    R.    H.    Updegraff. 

Pickled  Figs 

4  Ibs.  figs  6  or  seven   cloves 
24  cup  vinegar  2  Ibs.   sugar 

Stick    cinnamon 

Put  spices  in  Swiss  bag.  Put  vinegar,  sugar 
and  spices  in  large  pan.  A  dishpan  is  best,  as 
it  does  not  crush  figs.  Let  this  come  to  a  boil, 
then  add  figs  and  cook  until  figs  look  like  glass  or 
shine.  You  can  peel  figs  but  I  prefer  them  with 
skins  on. 

—Jane  T.   Faroat. 


TRIED  AND  TRUE  149 

Spiced  Cherries 

7  Ibs.  cherries  3  Ibs.  brown  sugar 

1   qt.  cider  vinegar  Spices  to  taste 

Put  sugar  and  vinegar  with  spices  into  a  kettle 
and  let  come  to  boil.  Having  put  fruit  into  a  jar, 
pour  syrup  boiling  hot  over  it.  Let  stand  twenty- 
four  hours,  pour  off  syrup,  boil  and  pour  over  fruit 
again  as  before.  Do  this  three  times,  then  put 
all  into  kettle  and  boil  fifteen  minutes. 

—Mrs.  Arthur  L.  \Yright. 

Spiced  Cherries 

(Mother's   Recipe,   30  years  old) 
10  Ibs.  cherries  5  Ibs.  currants 

10  Ibs.  sugar  3  qts.   vinegar 

4  tablespoons  cin-  2  tablespoons  nutmeg 

namon  2  tablespoons  cloves 

Cook  all  together  about  three  hours,  or  until 
thick. 

— Mrs.  Adams. 

Pineapple  Sweet  Pickle 

10  Ibs.   fruit    (weighed  6  Ibs.  cane  sugar 

after  preparation)  1  oz.  stick  cinnamon 

1J4   clts-  cider  vinegar  y2  oz.  whole  cloves 

Pare  fruit  removing  "eyes,"  and  core.  Cut  into 
one  inch  slices,  then  into  small  pieces.  Allow  vine- 
gar, sugar  and  spices  to  boil  (spices  tied  in  cheese 
cloth  bag)  fifteen  minutes.  Skim,  add  fruit,  small 
quantity  at  a  time,  and  boil  until  transparent.  Drain 
from  syrup  and  remove  to  glass  jars.  Boil  syrup 
until  rich.  Fill  to  overflowing;  add  one  inch  piece 
stick  cinnamon  and  two  or  three  cloves  to  each 
jar,  and  seal. 

—Louise  Howard. 

Sweet   Pickled   Quinces 

Pare  and  core  the  quinces.  To  five  pounds  of 
quinces  add  two  and  a  half  pounds  of  sugar,  one 


150  TRIED  AND  TRUE 

pint  white  vinegar,  two  ounces  each  of  whole  cloves 
and  stick  cinnamon.  Put  the  quinces  into  a  pre- 
serving kettle,  cover  with  water,  cook  gently  until 
soft.  Take  out  and  drain.  Put  into  the  water 
thev  were  boiled  in  the  sugar,  boil  up  once  or 
twice.  Boil  the  vinegar  and  spices  together  for  a 
few  minutes ;  add  the  syrup  and  pour  all  over  the 
quinces.  Put  up  in  jars. 

(Pears  may  be  done  the  same  way.) 

— Mrs.  Susan  C.  Hosmer. 

Brandied  Figs 
("White  Pacifies" — Time  :     Late  September) 

25  Ibs.  figs 

24  Ibs.  cane  sugar  to  every  Ib.  of  fruit  (sugar  to  be 
weighed   to   weight  of  figs  after   draining) 

"Three  Star"  Hennessey  brandy 
Wash  and  weigh  figs.  Put  to  boil  in  cold  water. 
Cook  until  tender  enough  to  be  penetrated  with 
broom-straw—about  thirty-five  minutes.  Drain  in 
wire  basket  and  spread  on  platters.  Next  morn- 
ing put  as  little  of  the  water  in  which  figs  were 
boiled  as  will  dissolve  sugar,  weighing  fruit  and 
allowing  three-quarters  pound  of  sugar  to  each 
pound  of  fruit.  Boil  sugar  and  water  fifteen  min- 
utes, skim  and  add  figs.  Allow  to  become  thor- 
oughly hot  and  remove  to  jars,  carefully  draining 
free  from  juice.  Let  syrup  boil  until  very  thick. 
Take  half  and  half  hot  syrup  and  brandy,  and  fill 
jars  to  overflowing.  Seal. 

— Louise  Howard. 

Brandy  Peaches 

Peel  peaches  and  put  in  a  jar  with  three-quar- 
ters pound  of  sugar  to  a  pound  of  peaches ;  let  them 
stand  twelve  hours  with  sugar,  then  pour  syrup 
off  and  bring  to  a  boil  dropping  peaches  in  to  stay 
until  they  can  be  stuck  through  with  a  stiff  straw. 
Then  take  peaches  carefully  out  one  by  one  and  lay 


TRIED  AND  TRUE  151 

on  a  dish  to  cool,  letting  the  syrup  boil  a  while 
longer;  then  put  peaches  in  a  jar,  pour  syrup  over 
them  until  jar  is  two-thirds  full  and  fill  balance  of 
space  with  apple  brandy.  Add  a  little  orange  peel- 
ing and  spices  to  taste  and  seal. 

-Mrs.    Baker   P.    Lee,   Va. 

Red  Pepper  Pickle 

Select  red  peppers  of  an  even  size  and  soak  them 
for  about  twenty  minutes  in  boiling  water.  Allow 
them  to  remain  in  a  salt  brine  over  night.  Cut  in 
thin  slices,  discarding  all  seeds  and  stringy  pulp. 
Make  a  sweet  pickle  by  using  three  pounds  of  sugar 
(brown  preferred)  a  pint  of  cider  vinegar,  two 
tablespoons  each  of  whole  cloves,  cinnamon  and 
allspice.  Scald  all  together  and  cook  until  the  pep- 
pers are  tender.  Remove  the  peppers  and  cook 
down  the  vinegar  until  slightly  thick,  then  pour 
over  the  peppers.  Seal  and  use  as  a  meat  relish. 

— Mrs.  Perry. 

Cucumber   Pickle 

(Uncooked) 
3  doz.  large  cucumbers      18  onions 

Chop  fine  and  sprinkle  with  salt,  let  stand  over 
night.  In  the  morning  drain  well  and  add  one  cup 
of  white  mustard  seed,  one-third  of  a  cup  of  black 
pepper.  Cover  well  with  pure  vinegar  and  seal  in 
jars.  This  keeps  perfectly  and  is  fine. 

— Mrs.  F.  W.  Jones. 

Oil  Pickles 

100  small   cucumbers  Y\   lb.  white  mustard 

1  cup   olive   oil  seed 

A  small  quantity  l/4  lb.  black  mustard 

celery  seed  seed 

1   teaspoon  sugar 

Slice  cucumbers  very  thin.  Sprinkle  one  cup 
salt  through  them.  Let  stand  over  night ;  drain, 


152  TRIED  AND  TRUE 

then  add  all  of  the  above  ingredients.  Mix  thor- 
oughly; pack  in  glass  jars  and  cover  with  cold  vine- 
gar and  seal. 

— Anna   V.    Ray. 

Watermelon  Pickles 

(Fine) 

Pare  and  cut  watermelon  rinds  and  lay  in  mild 
salt  brine  over  night.  Next  morning  pour  off  brine 
and  cover  with  fresh  cold  water.  Let  stand  one 
hour,  then  drain  and  boil  in  alum  water  until  clear 
(one  tablespoon  pulverized  alum  to  seven  quarts, 
wrater).  Prepare  a  syrup  of  vinegar  well  sweetened 
and  spiced  with  stick  cinnamon,  cloves,  allspice 
and  ginger.  Put  spice  in  bags,  quantities  deter- 
mined by  the  amount  of  rind.  \Yhen  syrup  is  pre- 
pared let  it  boil  gently  one  hour  before  the  rind  is 
put  in.  When  the  rinds  cook  clear  in  the  alum 
water  drain  and  soak  one  hour  in  cold  water.  Put 
them  in  syrup  and  boil  three  hours.  They  will  keep 
in  crock  if  closely  covered. 

— Mrs.  A.  A.  P)urnand. 


TRIED  AND  TRUE  153 


fllMscellaneoue 


"Now  and  then  your  men  of  wit 
Will  condescend  to  take  a  bit." 

—Swift. 

Strawberry  Cordial 

Moil  one  quart  strawberries  with  one  pound  of 

sugar,    twenty    minutes.      Strain    through    flannel 

without    pressing.      While   warm   add   one-third   as 

much  whiskey  as  syrup.     Bottle  and  cork  at  once. 

—Mrs.  Selden,  "Westover,"  Va. 

Fruit  Punch 

(Serves  500  people) 

15  doz.  lemons  10  gals,  water 

10  doz.  oranges  5  grated  pineapples 

48  cups  sugar  25  cups  water 

Make  syrup  of  water  and  sugar.  Add  other  in- 
gredients. 

— Mrs.  William  S.  Crane. 

Fruit  Cup 

Cut  grapefruit  in  halves  crosswise.  Scoop  out 
the  pulp  and  put  the  shells  in  cold  water.  Mix  one 
pint  of  strawberries  with  grapefruit  pulp  and  add 
two  tablespoons  powdered  sugar.  At  serving  time 
fill  shells  with  mixture  and  add  one  tablespoon 
shaved  ice  and  one  of  sherry.  Garnish  with 
cherry  on  top. 

— Inez   Ray  Weeks. 

Raspberry  Vinegar 

Three  quarts  of  berries.  Put  in  jar  or  bowl. 
Cover  with  vinegar.  Next  morning  add  three  quarts 


154  TRIED  AND  TRUE 

more  of  berries  and  strain  vinegar  from  first 
through  colander  only,  pressing  very  lightly  over 
the  fresh  ones.  Repeat  for  three  mornings,  then 
squeeze  through  cheese  cloth  bag.  Put  one  pound 
sugar,  granulated,  to  each  pint  of  juice.  Put  all  in 
kettle  and  boil  twenty  minutes.  Bottle  but  do  not 
cork  until  cold.  Three  quarts  of  berries  each  morn- 
ing will  make  seven  quarts  of  the  vinegar. 

—Mrs.  Arthur  L.  Wright. 

Turkish  Delight 

Take  one  ounce  Silver  Leaf  (imported)  gelatine. 
Eight  sheets  make  one  ounce.  Cut  into  strips  with 
scissors.  Put  one-half  cup  of  cold  water  over  this. 
Let  stand  two  hours. 

Take  two  cups  of  sugar  and  one-half  cup  of 
water;  bring  to  a  boil.  Then  stir  in  gelatine.  Boil 
twenty  minutes  stirring  constantly  to  keep  from 
burning  as  it  scorches  very  quickly. 

Have  ready  one-half  cup  of  cut  nuts,  grated 
rind  and  juice  of  one  orange,  juice  of  one-half  lemon 
and  a  little  grated  rind,  making  in  all  three-quarters 
cup  of  juice.  Have  someone  pour  this  into  gelatine 
while  vou  keep  stirring.  Let  this  come  to  a  hard 
boil. 

Have  ready  a  pan  dipped  into  water.  Pour 
mixture  into  wet  pan.  Put  out  over  night.  In 
morning  cut  into  squares.  Dip  in  powdered  sugar. 

— Jane  T.  Faroat. 

Stuffed  Figs 

Like  stuffed  dates,  make  a  delicious  confection 
for  dinner.  They  are  best  made  with  fresh  figs, 
but  if  these  are  not  available,  use  the  best  quality 
of  dried  figs.  Take  out  the  inside  of  the  figs  add 
to  it  finely  chopped  almonds  or  peanuts.  Mix 
thoroughly  with  a  little  orange  juice.  Put  this 
mixture  back  into  the  shells,  press  the  sides  to- 
gether and  roll  in  powdered  sugar. 

-Mrs.  H.  C.  King. 


TRIED  AND  TRUE  155 


foible  of  Weights  anb 
Measures 


4  salt   spoons  1   teaspoon 

3  teaspoons   1   tablespoon 

4  tablespoons  y±  cup 

2  tablespoons  1  wine  glass 

4  tablespoons   flour  1   ounce 

2  tablespoons  butter  1   ounce 

4  cups  of  flour  1   pound 

2  cups    solid    butter    1    pound 

2  cups  granulated  sugar  1  pound 

2  cups  of  finely  chopped  meat  (packed 

solid)   1  pound 

2  cups  1   pint 

2  pints  1    quart 

4  quarts  1  gallon 

2  gallons  1   peck 

For  Cleaning  White  or  Light  Wool  Suits 

Take  a  pan  with  dry  corn  meal.  Rub  the  meal 
into  the  goods  as  though  washing.  When  well  gone 
over  in  this  manner,  brush  thoroughly.  The  ma- 
terial will  then  look  quite  fresh  and  clean.  Should 
there  be  bad  grease  spots,  leave  the  meal  on  the 
goods  twenty-four  hours,  or  dampen  the  cornmeal 
just  a  little  and  leave  for  a  day.  Then  rub  well  and 
brush  out  the  meal.  You  will  be  pleased  to  find  the 
grease  spots  have  disappeared  leaving  no  circle  as 
when  fluids  are  used.  I  have  known  axle  grease  taken 
from  a  beautiful  light  cloth  suit  in  this  manner. 

— Miss  Martha  Wilson  Wright. 


156  TRIED  AND  TRUE 


©ur  Ipatrons 


We  herewith  present  a  list  of  those,  who 
through  their  patronage  of  our  advertising  depart- 
ment have  made  possible  the  publishing  of  THE 
TRIED  and  TRUE  COOK  BOOK. 

Page 

Alvarado    Pharmacy   66 

Auditorium     Hotel     163 

Bachmann,    P.   J 167 

Bell  &  Company.  15.  B 160 

Brock    &    Company     47 

Cameron,    Margaret    160 

California   Inirniture   Company   60 

Cass-Smurr-Damerel-Company    162 

Cunningham-Curtiss-Welch    Company    162 

Empire  Dye  Works 157 

Feinberg     Brothers     162 

First  National   Bank  117 

Iran    Company,    The 165 

Lankershim     Hotel 158 

Lichtenberg,    F 160 

Leighton    Hotel    166 

Little  Company,   A.    E.... 2{) 

McGregor,    Claire    Ruyter    163 

Mullen  &  Bluett  * 161 

Nolan,     M.     J ; 163 

Norris   &   Son,   J.   A 159 

Ouellet.   Myrtle   Fransesca 167 

Potts,    Mme 162 

Smith    Company,    Walter    E 15*' 

Wetherby-Kayser  Shoe  Company    158 

Week's  Window  Adjuster  , 167 

Young's    Market    Company    160 


HOME  F3622 


TRIED  AND  TRUE 
PHONES 


157 

MAIN  4342 


GARMENTS 
DRAPERIES 

CURTAINS  AND 
PLUMES 

PROMPT 


FINEST 


LADIES  FINE  GARMENTS 

OUR  SPECIALTY 

WORK  CALLED  FOR 

AND  DELIVERED 


SERVICE 


WORK 


WHITE   WORK   CLEANED    WHITE 

MAIN  OFFICE  AND  WORKS,   1010-12  SAN  PEDRO  STREET 
LOS  ANGELES,  CALIFORNIA 


158  TRIED  AND  TRUE 

In  the  heart  of 

LOS    ANGELES 

Hotel  Lankershim 

BROADWAY  AT  SEVENTH  ST. 
EUROPEAN  PLAN  EXCELLENT  CAFES 

Three  hundred  rooms;  one  hundred  and  sixty  baths. 

Rates:  Rooms  without  bath,  $1 .50  and  upwards. 

with  bath,  $2.00  and  upwards. 

Free  Automobile  Bus  Service  from  all  trains. 

Under  the  management  of 

COOPER  &  DAVIS,  Lessees. 


Los  Angeles 
Broadway  at  Fourth 

The  largest  assortment  of  the  better 
grades  of  Men's,  Women's  and  Children's 
shoes  carried  in  the  city. 

Agents  for  Laird-Schober  Shoes  for  women 
and    children. 

Johnston   &    Murphy   Shoes    for    men. 


TRIED  AND  TRUE 


159 


Ht  \>ouu  Service 

"A  CALIFORNIA  GROCERY  STORE" 


Groceries,  Fresh  Meats 
Fresh  and  Smoked  Fish 

Delicacies,  Fruits 
Bakery  Goods, 

Confections 


7 


Departments 

DEVOTED  TO 

THE   BEST 

IN   FOODS 


Each  Department  Equipped  with  the 

best   known  conveniences  for 

cleanliness  and  efficiency. 


We  Solicit  the  opportunity  to  demon- 
strate the  quality  of  our  goods  and 
Efficiency  of  our  Service. 

WALTER  E.  SMITH  Co. 

212-214-216-218    SO.     SPRING     STREET. 


Take  one  section  of  sun  kissed 
California  soil,  a  good  sharp  spade- 
use  vigourously  until  soil  is  light  and 
mealy.  A  few  choice  PLANTS  hand 
picked  and  carefully  placed.  A  pail 
heaping  full  of  water  applied  each  day 
—and  soon  your  garden  will  be  a  de- 
light to  the  beholder. 


J.  A.  NORRIS  &  SON 

530  W.  Washington  Street 

Los  Angeles,  Cal. 
Home  22091  Sunset  West  4091 


160 


TRIED  AND  TRUE 


MARGARET  CAMERON 

A  COMPLETE  SHOWING  OF  THE  FOREIGN 
NOVELTIES  OF  THE  SEASON 

GOWNS,  TROUSSEAUS  AND  TAILORED  SUITS 


Models 

Your  inspection  invited  any  day 
from  10  a.  m.  to  5  p.  m. 


Fourth  Floor 

751  South  Broadway 

Los  Angeles 


HOME  F  2407 


MAIN  4732 


SEE  US  FOR  PRICES 

F.  LICHTEIVBERG 

FLORIST 

FRESH  CUT  FLOWERS  FOR  ALL  OCCASIONS 

328  West  Fifth  St.  Los  Angeles,  Cal. 


DESIGNERS 


IMPORTERS 


5  B.  B.  BELL  &  COMPANY 

LIGHTING   FIXTURE  STUDIOS 

PRESENTING  EXCLUSIVE  WORK  OF  NEW  YORK  AND 
BOSTON  MANUFACTURERS.  TELEPHONES:  SUNSET 
.MAIN  4222  ;  HOME  F-  2327 

207  BROADWAY  CENTRAL  BUILDING 

424  S.  BROADWAY 
ANDIRONS 

FIRE  SETS 


Los  ANGELES 


"THE  BEST  COSTS  NO  MORE" 

Fresh  Dressed  Milk  Fed  Poultry 


YOUNGS  MARKET  CO. 


450  S.  Broadway. 


Wholesale,  Central  and  Gladys 


TRIED  AND  TRUE 


The  Success  of  our  Boys'  Department  is 
built  on  a  Solid  Foundation  and  the  Corner- 
Stone  is  Quality. 

Our  showing  of  beautiful  tailored  garments 
for  boys  is  worthy  of  its  reputation. 

It  is  our  desire  to  give  our  patrons  only  the 
Best. 


BROADWAY 


SIXTH 


162  TRIED  AND  TRUE 

CASS-SMURR-DAMEREL-CO. 

412-414  S.  BROADWAY 

DEALERS  IN 

Hardware,  Kitchen  Furnishings,  Stoves  and 

Kitchen  Ranges,  Refrigerators, 

Hot  Air  Furnaces 

Tel.  Home  1O501  Sunset*  Main  339 


potts 


512  South  3Broaowag 
pbone  f  4124 


Importer 

'  Bailor 


evening  and  "Reception  <5owng 


Cunningham,  Curtiss  &  Welch  Co, 

. 

SCHOOL  AND  PRINTERS  AND 

LIBRARY  BOOKS  BOOK  BINDERS. 

COMMERCIAL  STATIONERS 
BOOKSELLERS 

252  SOUTH  SPRING  STREET 
LOS  ANGELES 


LOS  ANGELES 
B.  F.  AND  M.S. GREEN.  PROPS. 


5th  Street  at  Olive  and  Central  Park 

NEXT  TO   TEMPLE   AUDITORIUM 

Especially  Desirable  for  Ladies  Traveling  Alone 
150  Rooms — Moderate  Prices— 75  Baths 

All  Outside  Rooms 
Transfer  from  any  Car  Line  to  Washington  or  First  and  Sixth  Street  Loop. 

Claire  TRu^ter  flDcCSregor,  M  A. 

PIANISTE  (BERLIN) 

Music  Studio,  2117  West  Eighth  Street 


PHONE   556658 


IF  YOU    WANT  TO  BUY  OR  SELL 
REAL  ESTATE,  CALL  ON 

M.  J.  NOLAN 

SUCCESSOR  TO  NOLAN  &  SMITH 
ESTABLISHED  1886 

REAL  ESTATE,  INVESTMENTS 

228  WEST  SECOND  STREET 

LOS  ANGELES,  CAL. 
BOTH  TELEPHONES  1409 


164 


TRIED  AND  TRUE 


FEINBERG  BROS. 

FO     MERLV   WITH    MME.   POTTS 

LADIES*  TAILORS 

HOUSE  OF  ART 

DEAR  MADAM.- 

There  are  many  tail- 
ors that  are  making 
suits,  but  only  a  few 
that  can  put  life  and 
attraction  in  a  ladies' 
suit,  because  ladies' 
tailoring  is  an  artistic 
trade. 

Every  suit  and  every 
dress  must  be  made  by 
a  tailor  who  has  had 
experience  and  loves 
his  work. 

We  have  a  great 
variety  of  materials  and 
fashions  to  select  from. 
Our  own  designs  and 
models  will  surely  in- 
terest you.  Our  prices 
are  moderate.  Deposit 
not  required  until  work 
is  satisfactory. 

If  you  have  tried 
others  and  failed,  we 
are  sure  you  will  not 
make  a  mistake  in  see- 
ing us. 

Yours  respectfully, 

FEINBERG  BROS. 

FORMERLY  WITH   MME,    POTTS 

Your  suit  will  always 
be  in  good  condition,  for 
we  agree  to  press  it  for 
one  year  free  of  charge, 

411-12  Union  League  Building,  Los  Angeles 


SECOND  AND   HILL  STS. 


PHONE  F66O2 


TRIED  AND  TRUE  165 


TELEPHONES:    MAIN  5122,    HOME  F  1885  H.  H.  KHAZOYAN 


TK, 


e 

NATIVE  IMPORTERS  OF 

ORIENTAL^UOS  AND  CARPETS 


720  South  Olive  St. 
LOS    ANGELES,    CAL. 


The  firm  that  has  beautified  hundreds  of 
homes  in  Southern  California  during  the  last 
ten  years. 


Please  note  that  our  location  is  now 
SOUTH  OLIVE  ST. 

Instead  of  717  South  Broadway. 


166 


TRIED  AND  TRUE 


HOTEL     LEIGHTON 

WEST  SIXTH  STREET  AT  ALVARADO 
FACING  WESTLAKE  PARK 


AN  AMERICAN  PLAN  HOTEL 

Located  in  a  beautiful  residential  section.  Combining 
excellent  cuisine  with  efficient  service  and  delightful 
social  features;  makes  this  a  desirable  hotel  for  those 
who  wish  a  quiet  elegant  home. 

RATES  $3.00  PER  DAY  AND  UP 

All  outside  rooms 

LEIGHTON   HOTEL  COMPANY 


TRIED  AND  TRUE  167 

flD^rtle  jfransesca  ©uellet 

INSTRUCTOR  AND  SOLO  HARPISTE 

STUDIO    1344    S     FIGUEROA    ST. 

PHONE   24848  LOS   ANGELES 

PHONE  MAIN  3656 

P.  J.  BACHMANN 

FINE  ARTS 
HIGH  GRADE  PICTURE  FRAMING 

1306  S.  FIGUEROA  ST.  LOS  ANGELES 

WEEKS'    CASEMENT    WINDOW   ADJUSTOR 
FOR  SASH  OPENING  INWARD 


Have  you  Casement  Windows  opening  inward? 

Here  is  an  Adjuster  which  will  hold  your  window  open  at 
any  angle. 

It  is  built  of  SOLID  BRASS  and  will  last  forever. 

Put  on  in  a  few  minutes  by  anyone. 

Weight  complete  only  4  ounces.  No  larger  than  your  two 
fingers.  Out  of  sight  when  the  window  is  closed.  Simple,  strong 
and  cannot  get  out  of  order.  Does  not  interfere  with  the  screen. 

FOR    SALE    BY  MANUFACTURED    BY 

HARDWARE  DEALERS  PAUL  WEEKS.  LOS  ANGELES 


168  TRIED  AND  TRUE 


Unbex 


Page 

Serving   Dinner   5 

Dinner    Menu    13 

Serving     Luncheon     17 

Luncheon    Menu    21 

Wedding  Reception   Menu   25 

Soups    i 30 

Fish 35 

Entrees 38 

Kentucky   Welsh   Rarebit   39 

Meats   *. -18 

Garnishes  for  Meats  and  Fish  55 

Sauces   for   Meats 56 

Vegetables     59 

Salads  and  Salad  Dressings  67 

Puddings     : 77 

Cold    Desserts 88 

Ice     Cream 92 

Pies : 94 

Cakes    and    Fillings 98 

Breads,   Muffins   and    Brown    Bread 118 

Biscuits,  Waffles,  Popovers  and  Pancakes  ! 128 

Gingerbread 130 

Cookies,    etc 133 

Coffee  Cake  and   Short   Cake   138 

Eggs 140 

Sandwiches    _   142 

Jellies    144 

Preserves 145 

Marmalades 146 

Pickles    148 

Miscellaneous     :. 153 

Table  of  Weights  and  Measures  155 


